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Gallery Broiled Salmon with Vegetables and Scallion Rice Credit: Chris Simpson Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 4 skin-on salmon fillets (each 5 ounces), preferably wild Alaskan Kosher salt and freshly ground pepper 3 tablespoons reduced-sodium soy sauce 2 tablespoons light-brown sugar 2 tablespoons unseasoned rice vinegar, plus more for rice 2 bell peppers, cut lengthwise into 1 1/2-inch-thick strips 1 bunch thick asparagus (12 ounces), trimmed 8 ounces cremini or button mushrooms, halved 1 bunch scallions (about 8), trimmed 3 tablespoons vegetable oil, such as safflower Cooked rice and toasted sesame seeds, for serving

Gallery Broiled Salmon with Vegetables and Scallion Rice Credit: Chris Simpson

Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Broiled Salmon with Vegetables and Scallion Rice      Credit: Chris Simpson

Broiled Salmon with Vegetables and Scallion Rice

Credit: Chris Simpson

Broiled Salmon with Vegetables and Scallion Rice

Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Recipe Summary

prep: 10 mins total: 25 mins

Servings: 4

prep: 10 mins

total: 25 mins

prep:

10 mins

total:

25 mins

Servings: 4

4

Ingredients

Ingredients

  • 4 skin-on salmon fillets (each 5 ounces), preferably wild Alaskan Kosher salt and freshly ground pepper 3 tablespoons reduced-sodium soy sauce 2 tablespoons light-brown sugar 2 tablespoons unseasoned rice vinegar, plus more for rice 2 bell peppers, cut lengthwise into 1 1/2-inch-thick strips 1 bunch thick asparagus (12 ounces), trimmed 8 ounces cremini or button mushrooms, halved 1 bunch scallions (about 8), trimmed 3 tablespoons vegetable oil, such as safflower Cooked rice and toasted sesame seeds, for serving

Directions

Preheat broiler on high with a rack 8 inches below element. Season fish in a dish with salt and pepper. Whisk together soy sauce, brown sugar, and vinegar; spoon half of mixture over fish. Let stand 10 minutes, turning a few times. Meanwhile, on a rimmed baking sheet, toss peppers, asparagus, mushrooms, and scallions with remaining soy mixture and oil; season.

Spread vegetables into a single layer and broil until tender and golden brown in places, 8 to 10 minutes. Nestle in fish, skin-sides up, and continue broiling until skins are crisp and fish is just cooked through, about 5 minutes.

Chop scallions and stir half into cooked rice; season with vinegar. Serve fish over rice with vegetables, any accumulated juices, remaining scallions, and sesame seeds.

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All Reviews for Broiled Salmon with Vegetables and Scallion Rice

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All Reviews for Broiled Salmon with Vegetables and Scallion Rice

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest