Ginger-molasses Roasted Salmon & Broccoli
ACTIVE: 25 min TOTAL: 25 min
Serve over rice noodles tossed with sesame oil and scallions along with a cold bottle of Brooklyn Brewery’s Sorachi Ace saison.
11/2 tablespoons toasted (dark) sesame oil 11/2 tablespoons reduced-sodium tamari
11/2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1/4 teaspoon salt, divided
8 cups large broccoli florets with 2-inch stalks attached (about 1 pound) 1 tablespoon molasses
11/4 pounds wild salmon, cut into 4 portions 2 teaspoons toasted sesame seeds
1. Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray.
2. Whisk oil, tamari, vinegar, ginger and 1/8 teaspoon salt in a large bowl. Add broccoli and toss to coat. Transfer to the prepared pan using tongs or a slotted spoon, leaving as much marinade as possible in the bowl. Whisk molasses into the remaining marinade.
3. Roast the broccoli for 5 minutes. Move it to one side of the pan and place salmon on the other side. Season the salmon with the remaining 1/8 teaspoon salt and brush with the molasses glaze. Roast until the salmon is just cooked through, 7 to 10 minutes more. Sprinkle with sesame seeds.
SERVES 4: 4 oz. salmon & 1½ cups broccoli each
CAL 323 / FAT 13G (SAT 2G) / CHOL 66MG / CARBS 17G / TOTAL SUGARS 10G (ADDED 7G) / PROTEIN 34G / FIBER 2G / SODIUM 603MG / POTASSIUM 1,044MG.