ROASTED SALMON AND BROCCOLI

Serves: 4

■ 2 tbsp (30 ml) soy sauce

■ 2 tbsp (30 ml) rice wine vinegar

■ 3 tbsp (45 ml) neutral oil, such as grapeseed, sunflower or peanut

■ 1 tbsp (15 ml) maple syrup or honey

■ 2 tsp (10 ml) grated peeled ginger, from a 1-inch (2.5-cm) piece

■ 2 tsp (10 ml) Sriracha

■ 1 tsp (5 ml) toasted sesame oil

■ Kosher salt

■ Freshly ground black pepper

■ 4 (6-oz/170 g) centre-cut salmon fillets, at least 1 inch (2.5 cm) thick, skin on or off

■ 1 1/2 lbs (680 g) broccoli, separated into florets, stalks trimmed and cut into 1/2-inch (1-cm) pieces

■ White sesame seeds, for garnish (optional)

1. Heat the oven to 425 F (220 C) with a rack in the middle.

2. In a small bowl, whisk together the soy sauce, vinegar, 1 tbsp (15 ml) of neutral oil, the syrup or honey, ginger, Sriracha, sesame oil, a pinch of salt and a few grinds of pepper.

3. Place the salmon in a shallow dish (or a zip-top bag). Pour half of the marinade over it and seal the bag, if using one. Turn the fish to coat and let sit at room temperature while the oven heats or up to 30 minutes. Reserve the remaining marinade.

4. On a large, rimmed baking sheet, toss the broccoli with the remaining 2 tbsp (30 ml) of neutral oil. Season with salt and pepper and toss to coat, then spread the broccoli in a single layer.

5. Roast for 10 minutes, until the florets start to brown. Remove the baking sheet from the oven and set it on a heatproof surface.

6. Stir the broccoli and make some room in the middle of the pan for the fish (crowd the florets together if they are threatening to get too dark; this will slow the cooking).

7. Lift the fish from the marinade (discard the marinade from the fish), letting any excess drain, and place skin-side down in the centre of the hot baking sheet.

8. Return the pan to the oven and roast 10-15 minutes, until the broccoli is crisp-tender and brown and the salmon is lightly browned and cooked to your liking.

9. Check for doneness by making a nick in the fish with a small knife and peeking at the interior.

10. Transfer the salmon and broccoli to plates or a large serving platter. Drizzle the reserved marinade over the broccoli and scatter the sesame seeds, if using, on the fish and serve.