May 7, 2019
Fresh salmon is real food fast—it cooks in about ten minutes in the oven, on the stovetop or grill, and simmers quickly in soup or curries. It’s also perfect for sheet pan meals—because there’s extra space around your filet, you may as well take advantage of the hot oven, and fill it with veggies. Asparagus and green beans are perfect when they’re in season—they require only about ten minutes’ cooking time as well. If you start with sturdier veggies, like potatoes, carrots, Brussels sprouts or cauliflower, get them started and push them aside on the pan, adding the salmon for the last ten minutes’ cooking time.
Soft zucchini will cook quickly, and are always available, and if you have some leftover boiled new potatoes, squish them with a fork, drizzle with oil, sprinkle with salt and they’ll crisp up as the salmon cooks. Once you get the hang of it, there’s no limit to the possible combinations! And all vegetables pair well with salmon.
As for the fish itself, it needs no more than a sprinkle of salt, although you could rub it with a dry spice rub, spread it with a spoonful of pesto, sprinkle with chopped fresh dill, lay a couple thin slices of lemon on top, or use any other preparation you like.
Soy-glazed Salmon & Green Beans
1 salmon fillet
1/2 lb green beans or asparagus, trimmed
canola oil, for cooking
2 Tbsp brown sugar or honey
2 Tbsp soy sauce
1 garlic clove, crushed
Preheat the oven to 425˚F.
Place the salmon on a parchment-lined baking sheet. In a small bowl, toss the green beans with a drizzle of oil to coat. Spread them out on the baking sheet around the salmon. In the same bowl, stir together the honey, soy sauce, garlic and chili flakes. Spread over the surface of the salmon and roast for 10 minutes, or until the edge of the salmon flakes with a fork, but the filet is still moist in the middle. Serve sprinkled with green onion.
- Julie Van Rosendaal
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