Sesame-Ginger Glazed Salmon with Stir-Fried Vegetables
25min
20min
4
485
Chef's Note
For the best flavor, toast the sesame seeds in a dry pan for 2-3 minutes before using them as a garnish. This brings out their nutty flavor and adds a wonderful aroma to the dish. If you prefer a spicier version, add a teaspoon of sriracha or a pinch of red pepper flakes to the glaze.
Tags
Ingredients
4 6-oz fillets salmon fillets
1/4 cup low-sodium soy sauce
3 tablespoons honey
2 tablespoons, grated fresh ginger
3 cloves, minced garlic
2 tablespoons, divided sesame oil
1 tablespoon rice vinegar
2 cups, trimmed snap peas
1 medium, thinly sliced red bell pepper
2 medium, julienned carrots
2 cups broccoli florets
4 thinly sliced scallions
2 tablespoons sesame seeds
1 teaspoon cornstarch
1 tablespoon water
1 cup, uncooked brown rice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Begin by cooking 1 cup of brown rice according to package instructions (typically 40 minutes, but can be done simultaneously with other prep).
- 2
In a medium bowl, whisk together 1/4 cup soy sauce, 3 tablespoons honey, 1 tablespoon grated ginger, 2 minced garlic cloves, 1 tablespoon sesame oil, and 1 tablespoon rice vinegar to create the marinade/glaze.
- 3
Place the 4 salmon fillets in a shallow dish and pour half of the marinade over them, reserving the other half for the glaze. Marinate the salmon for 15-20 minutes in the refrigerator.
- 4
While the salmon marinates, prepare the vegetables: trim 2 cups of snap peas, slice 1 red bell pepper, julienne 2 carrots, and cut 2 cups of broccoli into bite-sized florets.
- 5
In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry for thickening the glaze later.
- 6
Preheat the oven to 400°F (200°C). Remove the salmon from the marinade (discard used marinade) and place on a lined baking sheet. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 7
Bake the salmon for 12-15 minutes until it flakes easily with a fork but is still moist in the center.
- 8
While the salmon bakes, heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add 1 minced garlic clove and 1 tablespoon grated ginger, stir-frying for 30 seconds until fragrant.
- 9
Add the broccoli and carrots to the wok, stir-frying for 3 minutes. Then add the red bell pepper and snap peas, continuing to stir-fry for another 3-4 minutes until vegetables are crisp-tender. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 10
In a small saucepan, bring the reserved marinade to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens into a glaze. Remove from heat.
- 11
Plate the cooked brown rice, top with stir-fried vegetables, and place a salmon fillet on each serving. Drizzle with the sesame-ginger glaze.
- 12
Garnish each plate with sliced scallions and a sprinkle of sesame seeds before serving.
Nutrition Information (per serving)
485
35g
48g
18g
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