Author Notes
Tender sesame-glazed salmon fillets on a bed of baby bok choy, carrots, and edamame. —Riley Wofford
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Prep time
5 minutes
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Cook time
40 minutes
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Serves
4
Ingredients
- Glaze
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1/4 cup
soy sauce
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2 tablespoons
sesame oil
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1 tablespoon
rice wine vinegar
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2 teaspoons
grated fresh ginger
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2 teaspoons
minced garlic
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1 teaspoon
cornstarch
- Salmon
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4
(6 ounce) center-cut salmon fillets
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2 tablespoons
sesame oil
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1 pinch
freshly ground black pepper
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2 teaspoons
grated fresh ginger
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2 teaspoons
minced garlic
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3
carrots, peeled and julienned
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3
heads baby bok choy, thinly sliced
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1 cup
frozen shelled edamame, thawed
Directions
- Glaze
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Combine the soy sauce, sesame oil, vinegar, ginger, and garlic in a small saucepan over medium-low heat. Bring to a simmer, then add the cornstarch, whisking until the mixture is smooth and slightly thickened.
- Salmon
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Preheat the oven to 300°F. Line a large rimmed baking sheet with aluminum foil and arrange the salmon fillets on the pan. Drizzle 1 tablespoon of sesame oil over the salmon and season with pepper. Roast for 25 to 30 minutes, until the fish is cooked through and flakes easily.
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Meanwhile, heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Add the ginger and garlic and cook for about 30 seconds, until fragrant. Add the carrots and cook for 3 to 4 minutes, until the carrots begin to soften. Add the bok choy and cook for 2 to 3 minutes, until the leaves are wilted. Add the edamame and cook for another minute, until warmed through.
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To serve, divide the vegetable mixture between 4 plates and drizzle with some of the sesame-soy glaze. Top each pile of vegetables with a salmon fillet and spoon the remaining glaze over the top.
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