Ginger Lime Salmon With Scallion Rice Roasted Sesame Broccoli Recipes

GINGER ROASTED SALMON & BROCCOLI

Steps:

• Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
• Whisk oil, tamari, vinegar, ginger and 1/8 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.
• Roast 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 1/8 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.

SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
• Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
• While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
• Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
• Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
• Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

GINGER LIME SALMON WITH SCALLION RICE & ROASTED SESAME BROCCOLI

Steps:

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger. Cut broccoli florets into bitesize pieces, if necessary. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.
• In a small pot, combine rice, half the ginger, ¾ cup water (1½ cup for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Toss broccoli on a baking sheet with a large drizzle of olive oil. Season generously with salt and pepper. Roast on top rack until golden brown and tender, 15-20 minutes. Meanwhile, place sesame seeds in a large, dry pan over mediumhigh heat. Cook, stirring, until golden brown and fragrant, 1-2 minutes. Turn off heat. Transfer to a small bowl; season with salt and pepper. Wash out pan.
• Pat salmon dry with paper towels; season generously with salt and pepper. Heat a drizzle of oil in pan used for sesame seeds over medium-high heat. Add salmon skin sides down; cook until skin is crisp, 5-7 minutes. Flip and cook until fish is cooked through, 1-2 minutes more. Turn off heat; remove from pan and set aside. Wipe out pan.
• Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining ginger; cook until ginger is fragrant, 1-2 minutes. Stir in stock concentrate, juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and ¼ cup water (⅓ cup for 4). Cook until slightly reduced, 1-2 minutes. Remove from heat and stir in 2 TBSP butter (3 TBSP for 4). Season with salt and pepper.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4), lime zest, and half the scallion greens. Season with salt and pepper. Divide rice, broccoli, and salmon between plates. Top salmon with sauce and broccoli with as many sesame seeds as you like. Garnish with remaining scallion greens. Serve with remaining lime wedges on the side.

BROCCOLI WITH SESAME SEEDS AND SCALLIONS

Steps:

• Place the broccoli florets in a steamer basket over 1 inch of boiling water.
• Steam the broccoli until bright green and crisp tender.
• Meanwhile in a small bowl combine the garlic, scallions, rice vinegar, and sesame oil and sesame seeds.
• Plunge the broccoli into cool water to stop the cooking process, drain well.
• Place well drained broccoli in a medium bowl and toss with sesame dressing.
• Serve at room temperature.