This recipe serves two generously with salmon leftovers. The leftover salmon is perfect served cold on a salad the next day.
Soy-Glazed Salmon With Vegetables and Citrus
1 pound skin-on center-cut salmon filet cut into 3 or 4 pieces
3 tablespoons light brown sugar
2 tablespoons 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 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
Heat broiler to low. Line a rimmed baking sheet with parchment paper or foil.
Use paper towel to pat salmon 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 brown sugar mixture over the salmon filets. Place onion and other vegetables on the baking sheet opposite the salmon, drizzle with some oil and, if you like, season with salt and pepper.
Broil about 10 minutes or until salmon is cooked through. Remove from oven and drizzle with 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. Once plated, spoon any additional pan juices over salmon and vegetables if desired.
Makes 2 to 4 servings.
Food on 11/30/2016