Love the sauce, didn't care for the prep. Next time I'll keep the seasonings essentially the same but grill the salmon and stir fry the veggies. The cooking time using a broiler obviously varies based on the thickness and coldness of your fillet. Not realizing how fast the veggies cooked, they browned a bit too much, so I had to take them out and continue cooking the fish until done. But will definitely make it again because the sauce is so yummy with the salmon.
Quick Broiled Salmon with Vegetables
More From Cooking Light
Total: 20 Minutes
- Calories: 324
- Fat: 12g
- Saturated fat: 2.2g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 4g
- Protein: 38g
- Carbohydrate: 14.4g
- Fiber: 1.6g
- Cholesterol: 90mg
- Iron: 1.5mg
- Sodium: 585mg
- Calcium: 39mg
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- 3/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup sliced red bell pepper
- 1 cup vertically sliced onion
- 1 cup snow peas, trimmed
- 2 tablespoons rice vinegar, divided
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon water
- 2 teaspoons canola oil
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 1/2 teaspoon cornstarch
- 3 garlic cloves, sliced
- 2 (1/2-inch) pieces fresh ginger
- 1. Preheat broiler to high.
- 2. Place a jelly-roll pan in oven; preheat pan for 5 minutes. Sprinkle fillets evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Arrange fillets, skin sides down, on pan. Broil fish 5 minutes.
- 3. Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon black pepper, bell pepper, onion, snow peas, and 1 tablespoon vinegar in a medium bowl. Arrange the bell pepper mixture on pan with fish; broil 3 minutes.
- 4. Combine the remaining 1 tablespoon rice vinegar, soy sauce, and remaining ingredients in a microwave-safe bowl. Microwave at HIGH 2 minutes. Stir; let stand 5 minutes. Discard ginger pieces. Serve sauce with fish and vegetables.
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