Better-than-teriyaki salmon
Put that bottled teriyaki sauce away. This is even better. A simple Asian-inspired vinaigrette makes this simple, light, one-pan dinner perfect for dinner parties, as well as everyday dining. And you can use nearly any vegetable you fancy. Vegetables that cook quickly — cherry tomatoes, mushrooms, broccoli, green beans, kale, summer squash, asparagus, etc. — will take about the same amount of time to roast as the salmon. For heartier vegetables, like potatoes, root vegetables or winter squash, it’s best to partially cook them — steam, boil or even microwave them — before adding them to the roasting tray.
The recipe calls upon a few of our favorite must-have Asian pantry ingredients, including miso, mirin and chile paste. Add some garlic, fresh lemon, olive oil and honey, and you can whip up this versatile vinaigrette or marinade any time. It’s equally good on chicken and shrimp, or as a dressing for vegetables or grains of any sort. The recipe makes ½ cup vinaigrette. Any extra will keep for up to a week in the refrigerator, so you may want to consider doubling the recipe.