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Ginger Roasted Salmon & Broccoli
“This quick Asian salmon recipe uses the sauce for both glazing the salmon and tossing with the broccoli. Serve over rice noodles or brown rice tossed with sesame oil and scallions.”
1½ tablespoons toasted (dark) sesame oil
1½ tablespoons reduced-sodium tamari
1½ tablespoons rice vinegar
1 tablespoon grated fresh ginger
¼ teaspoon salt, divided
8 cups large broccoli florets with 2-inch stalks attached (about 1 pound)
1 tablespoon molasses
1¼ pounds wild salmon, cut into 4 portions
2 teaspoons toasted sesame seeds
1Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray.
2Whisk oil, tamari, vinegar, ginger and ⅛ teaspoon salt in a large bowl. Add broccoli and toss to coat. Transfer to the prepared pan using tongs or a slotted spoon, leaving as much marinade as possible in the bowl. Whisk molasses into the remaining marinade.
3Roast the broccoli for 5 minutes. Move it to one side of the pan and place salmon on the other side. Season the salmon with the remaining ⅛ teaspoon salt and brush with the molasses glaze. Roast until the salmon is just cooked through, 7 to 10 minutes more. Sprinkle with sesame seeds.