Name: Asian Slow-Roasted Salmon
Prep time: 5 min
Cook time: 40 min
Yield: Serves 4
Cuisine: Asian
Ingredients: 1/4 cup soy sauce; 2 tablespoons sesame oil; 1 tablespoon rice wine vinegar; 2 teaspoons grated fresh ginger; 2 teaspoons minced garlic; 1 teaspoon cornstarch; 4 (6 ounce) center-cut salmon fillets; 2 tablespoons sesame oil; 1 pinch freshly ground black pepper; 2 teaspoons grated fresh ginger; 2 teaspoons minced garlic; 3 carrots, peeled and julienned; 3 heads baby bok choy, thinly sliced; 1 cup frozen shelled edamame, thawed

Author Notes

Tender sesame-glazed salmon fillets on a bed of baby bok choy, carrots, and edamame. —Riley Wofford

Prep time 5 minutes
Cook time 40 minutes
Serves 4

Ingredients

In This Recipe

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Directions

Glaze
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
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.
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.
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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