Gin­ger-mo­lasses Roasted Salmon & Broc­coli

EatingWell - - NOSH -

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.

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