Ingredients
Glaze
¼ cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
2 teaspoons ginger (grated, fresh)
2 teaspoons garlic (minced)
1 teaspoon cornstarch
[contentblock id=1 img=adsense.png]
Salmon
4 center-cut salmon fillets (170g (6oz) each)
2 tablespoons sesame oil
black pepper (freshly ground)
2 teaspoons ginger (grated, fresh)
2 teaspoons garlic (minced)
3 carrots (peeled and julienned)
3 thin slices heads baby bok choy
1 cup shelled edamame (thawed from frozen)
Directions
[contentblock id=2 img=adsense.png]
Step 1
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.
Step 2
salmon recipes Preheat the oven to 150°C / 300°F / Gas Mark 2.
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.
Read More: 5 HEALTHY DISHES THAT TASTE LIKE YOUR FAVORITE COMFORT FOODS
Step 3
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.
[contentblock id=3 img=adsense.png]
Step 4
To serve, divide the vegetable mixture between 4 plates and drizzle with some of the sesame-soy glaze.Â
Top each pile of vegetables with a salmon fillet and spoon the remaining glaze over the top.
Source:Â getmecooking