Asian Slow-Roasted Salmon Recipe

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

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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

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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.

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Step 4

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.

Source: getmecooking