Salmon with Rice and Vegetables

​1 can (14 ounces) chicken broth
¼ cup water
1 cup long-grain white rice, rinsed
2 tablespoons butter
1 teaspoon salt, divided
¼ cup ketchup
¼ cup hoisin sauce
¼ cup rice vinegar
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
4 teaspoons Asian chili-garlic sauce
2 teaspoons ground ginger
8 ounces broccoli florets, cut into 1½-inch pieces
4 ounces sliced shiitake mushrooms
3 tablespoons vegetable oil
4 center-cut skinless salmon fillets (6-8 ounces each), 1 to 1½ inches thick
2 green onions, sliced
 
1.  Preheat oven to 400 degrees.  In a broiler-safe 9x13 inch baking pan, stir together chicken broth, water, rice, butter, and ½ teaspoon salt.  Tap pan on counter and shake gently to settle rice.  Cover tightly with foil and bake until rice is tender, about 30-35 minutes.
 
2.  While rice bakes, stir together sauce ingredients (ketchup through ginger) and set aside.
 
3.  Remove pan from oven and heat broiler.  Carefully remove foil and discard.  In a large bowl, toss together broccoli, mushrooms, oil, and remaining salt.  Arrange salmon fillets, skinned side down, along edges of pan.  Drizzle fillets generously with sauce and spread to coat with pastry brush.  Set aside remaining sauce.  Arrange vegetables in center and corners of dish to cover rice.
 
4.  Return dish to oven and broil until vegetables are dark and centers of fillets reach 135 degrees, 10-12 minutes.  Garnish with green onions and additional sauce. 
 
Revised November 2020