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Salmon and chopped vegetables

By Susan Selasky • Dec 18, 2018 at 7:00 AM

With the holiday rush under way, there’s no time to ponder what’s for dinner. That’s why a sheet pan supper can be a big help at this time of year. If you’re not familiar with the trend, allow me to introduce you.

A sheet pan supper is smart and simple. You cook your main dish and veggies on one baking sheet so they’re done at the same time. The key, of course, is choosing thin cuts of meat, poultry or fish and making sure that veggies are cut into small, even-sized pieces that will cook evenly.

Today’s sheet pan recipe is terrific for beginners. A center-cut salmon filet is cut into several individual pieces and placed to one side of a baking sheet. On the opposite side are your vegetables of choice. With this recipe, I choose zucchini and red onions. I like the way roasting both of them brings out their natural sugars and gives the dish a dash of sweetness. Of course, you can substitute other veggies. Just be sure to cut vegetables like broccoli or cauliflower into smaller pieces of about 1 inch. Brussels sprouts would make a nice addition, but they should be halved or quartered. Bell peppers should be cut into strips.

This dish is cooked under the broiler, which means it’s ready in no time. Temperatures of broilers vary, but they’re typically 500-550 degrees. You also have to be careful not to get your food too close to the broiler element. A good 6 inches from the heat element is desirable.

If there’s one thing about salmon that I always stress, it’s that it shouldn’t be overcooked. Invest in a thermometer and cook it to about 130 degrees. At that degree of doneness, the fish will be moist and tender.

This recipe serves two generously with salmon leftovers or four without leftovers. You can add more vegetables if you like. The leftover salmon is terrific on a salad.

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SOY-GLAZED SALMON WITH VEGGIES AND CITRUS

Serves: 2-4 / Preparation time: 10 minutes / Total time: 30 minutes

1 pound center-cut salmon filet cut into 3 to 4 pieces (have your fishmonger do this for you) with skin

3 tablespoons light brown sugar

2 tablespoons reduced-sodium tamari or soy sauce

1 tablespoon canola oil, plus more for drizzling on vegetables

1 medium red onion, peeled, cut into quarters

2 to 4 cups vegetables of choice in pieces (broccoli, snow peas, carrots, zucchini)

Salt and pepper, optional

1 mandarin orange, peeled, segmented and diced

1 green onion, sliced, optional

Preheat the broiler to low. Line a sided baking sheet with parchment paper or foil.

Use paper towel to pat salmon steaks dry; place to one side of the baking sheet.

In a small bowl, mix together the brown sugar, tamari and oil. Drizzle about half of the soy mixture over the salmon filets. Place onion and other vegetables on the baking sheet opposite the salmon, drizzle with some oil and, if you like, season with salt and pepper.

Broil about 10 minutes or until salmon is cooked through. Remove from oven and drizzle some of the remaining soy mixture and let rest about 2 minutes before transferring to plates.

To serve, slide a spatula between the skin and the salmon and transfer to a plate. Arrange vegetables on plate and top salmon with diced mandarin. Garnish with green onion slices. Once plated, spoon any additional pan juices over salmon and vegetables if desired.

From and tested by Susan Selasky for the Free Press Test Kitchen. Nutritional information not available.

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Contact Susan Selasky: 313-222-6432 or sselasky@freepress.com. Follow her on Twitter @SusanMariecooks.

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©2018 Susan Selasky

Visit Susan Selasky at www.freep.com

Distributed by Tribune Content Agency, LLC.

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