MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet-Pan Salmon & Broccoli w/Sesame & Ginger
Categories: Seafood, Vegetables, Citrus, Herbs
Yield: 4 servings

4 tb Toasted sesame oil
2 tb Soy sauce or tamari
1 tb Rice vinegar
1 tb Honey
1 (2") piece fresh ginger;
- peeled, fine grated (abt 1
- tb)
1 cl Garlic clove; fine grated
1 lb Broccoli; trimmed, in
- florets, thick stems tos'd
2 Scallions; trimmed, cut
- diagonally in 1 1/2"
- segments
+=PLUS=+
Thin sliced scallions as
- garnish
1 tb Olive oil; more for brushing
- salmon
Salt & black pepper
4 (6-oz ea) skin-on salmon
- fillets
1/2 Lime; to serve
Sesame seeds; to serve

Set the oven @ 425-|F/218-|C.

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" 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.

By: Lidey Heuck

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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