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Asian Glazed Salmon with Crispy Vegetables Recipe

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4.1 from 13 reviews

This Asian Glazed Salmon recipe features tender sockeye salmon fillets coated in a flavorful marinade made from coconut aminos, honey, garlic, ginger, and sesame oil. Pan-seared and finished in the oven alongside crisp-tender broccoli, bell peppers, celery, and shallots, this dish offers a perfect balance of sweet, savory, and fresh flavors. Topped with sesame seeds and fresh cilantro, it’s a vibrant and healthy meal ready in just 25 minutes, perfect for a weeknight dinner.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Marinade

  • 2 cups coconut aminos
  • 2 tablespoons honey
  • 1 clove garlic, minced
  • 2 teaspoons freshly grated ginger
  • 1/2 teaspoon sesame oil

Cooking

  • 1 tablespoon ghee
  • 1 tablespoon olive oil
  • 1 1/2 pounds sockeye salmon
  • 2 cups broccoli florets
  • 1 red or yellow bell pepper, trimmed and sliced thinly
  • 2 stalks celery, trimmed and diced
  • 1 large shallot, trimmed and diced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

To Garnish

  • 1 teaspoon sesame seeds
  • 1 tablespoon fresh cilantro, chopped

Instructions

  1. Prepare Marinade: In a small bowl, whisk together coconut aminos, honey, minced garlic, freshly grated ginger, and sesame oil until well combined to create the flavorful glaze for the salmon.
  2. Preheat Oven: Set your oven to 400°F (200°C) to prepare for finishing the salmon and vegetables.
  3. Heat Skillet: Melt ghee and olive oil together in a heavy, oven-safe skillet over medium-high heat, ensuring the fats are hot before adding ingredients.
  4. Cook Vegetables: Add broccoli florets, sliced bell pepper, diced celery, and shallot to the skillet. Stir frequently for about 5 minutes until the vegetables are crisp-tender but not soft or mushy. Test tenderness by piercing broccoli stems with a fork, then remove vegetables with a spoon and set aside on a plate.
  5. Sear Salmon: Place the salmon fillets skin side down (if skin is on) into the skillet. Pour the prepared marinade evenly over the salmon.
  6. Oven Bake Salmon: Transfer the skillet to the preheated oven and bake the salmon for 8 minutes to partially cook it.
  7. Combine and Finish Cooking: Remove the skillet from the oven, return the cooked vegetables to the pan, lightly mixing them with the marinade around the salmon. Return the skillet to the oven and continue baking for an additional 7 minutes, ensuring the salmon is cooked through and the vegetables are heated through.
  8. Serve: Remove the skillet from the oven and allow the salmon and vegetables to rest for a few minutes. Sprinkle sesame seeds and chopped fresh cilantro over the top before serving.

Notes

  • Use sockeye salmon for a richer flavor, but any firm salmon fillet works.
  • Keep vegetables crisp by cooking them just until fork-tender; avoid overcooking.
  • If using salmon with skin, sear skin side down for a crispy texture.
  • The dish can be paired with steamed rice or quinoa for a complete meal.
  • Leftovers can be refrigerated for up to 2 days and gently reheated.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian

Find it online: https://iamstarved.com/asian-glazed-salmon-with-crispy-vegetables-recipe/