Soy-glazed salmon with veggies is a crowd-pleaser


By Susan Selasky

Detroit Free Press (TNS)

In today’s Soy-Glazed Salmon, the soy sauce rendered the use of salt and pepper seasoning on the salmon unnecessary. And roasting vegetables brings out their natural sugars so they are good on their own.

I was also focused on eating lean sources of protein, like salmon, that I could easily put together without a lot of prep work. Buying center-cut salmon meant I could grill or broil the whole piece or cut into serving pieces. You can also ask your fishmonger to cut the filet into individual pieces.

This recipe serves two generously with salmon leftovers or four without leftovers. Because there are only two of us, the leftover salmon was perfect served cold on a salad the next day.

SOY-GLAZED SALMON WITH VEGGIES AND CITRUS

Serves: 2-4 / Preparation time: 10 minutes / Total time: 30 minutes

1 pound center-cut salmon filet cut into 3 to 4 pieces (have your fishmonger do this for you) with skin

3 tablespoons of light brown sugar

2 tablespoons reduced-sodium tamari or soy sauce

1 tablespoon canola oil, plus more for drizzling on vegetables

1 medium red onion, peeled, cut into quarters

2 to 4 cups of vegetables of choice in pieces (broccoli, snow peas, carrots, zucchini)

Salt and pepper, optional

1 mandarin orange, peeled, segmented and diced

1 green onion, sliced, optional

Preheat the broiler to low. Line a sided baking sheet with parchment paper or foil.

Use paper towel to pat salmon steaks dry; place to one side of the baking sheet.

In a small bowl mix together the brown sugar, tamari and oil. Drizzle about half of the soy mixture over the salmon filets. Place onion and other vegetables on the baking sheet opposite the salmon, drizzle with some oil.

Broil about 10 minutes or until salmon is cooked through. Remove from oven and drizzle some of the remaining soy mixture and let rest about 2 minutes.

To serve, slide a spatula between the skin and the salmon and transfer to a plate. Arrange vegetables on plate and top salmon with diced mandarin. Garnish with green onion slices. Once plated, spoon any additional pan juices over salmon and vegetables if desired.

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