Ingredients (4 servings) -
4 tbsp toasted sesame oil
2 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp honey
1(2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 pound broccoli, trimmed and cut into florets, thick stems discarded
1 tbsp olive oil, plus more for brushing the salmon
Kosher salt and black pepper
4 (6-ounce) skin-on salmon fillets
Method -
Heat the oven to 425 degrees.
In a small bowl, whisk 3 tablespoons of sesame oil with the soy sauce, vinegar, honey, and ginger until smooth.
Set the glaze aside.
Place the broccoli florets on a sheet pan.
Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil.
Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, toss well, and roast for 5 minutes.
While the broccoli roasts, 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, move to the edges of the pan, clearing spaces in the center for the salmon fillets.
Place the salmon fillets evenly spaced on 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.
