Glazed Salmon with Broccoli Rice

1/4 cup brown sugar
2 tablespoons low-sodium soy sauce
1 cup long-grain white rice
1 head broccoli, florets only, chopped (about 2 cups)
4 pieces skinless salmon fillet (1 1/4 pounds total)
1 large red onion, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
kosher salt and black pepper

Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
Serve the salmon and onion with the rice and the remaining glaze.

Hot Crab Dip

1 (8 oz.) pkg cream cheese, softened
8 oz. imitation flake-style crab meat (run fingers through it to break it up a bit and to flake it up)
2 T. chopped onion
1 T. Worcestershire sauce
1 T. milk
1 1/2 t. horseradish sauce
1/2 c. grated cheddar cheese
1/4 t. salt
1/4 t. pepper
sliced almonds

Combine all but cheddar and almonds. Spread in an 8x8-inch pan. Sprinkle with cheddar and almonds. Bake at 375 F for 15 minutes. Serve with crackers.

Can double the recipe and bake in a 13x9x2-inch pan.