Ginger Lime Salmon With Scallion Rice Roasted Broccoli Recipes

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
• Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
• While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
• Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
• Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
• Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

Steps:

• Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
• Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
• Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

Steps:

• Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
• Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
• Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
• As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
• Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

Steps:

• Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
• On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
• In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
• Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

Steps:

• Heat oven to 450 degrees. On a rimmed baking sheet, combine broccoli, scallions, ginger and 2 tablespoons oil. Season with salt and pepper, and toss to coat. Spread in an even layer and roast until softened, about 15 minutes.
• While the broccoli mixture roasts, prepare the oyster barbecue sauce: In a small saucepan, heat the remaining 2 tablespoons oil over low. Add onion and garlic, and cook until softened, about 2 minutes. Add tomato paste and cook, stirring frequently, for 1 minute. Add sugar and cook, stirring, until sugar dissolves and the mixture darkens slightly, about 3 minutes. Stir in 1/2 cup water (be careful, as the mixture may splatter a little), then the oyster sauce, vinegar and soy sauce. Bring to a simmer. (The sugar may seize, but keep stirring; it will dissolve.) Cook, stirring, until sauce is thickened, about 5 minutes. Season generously with pepper. Remove 1/2 cup and set aside for passing at the table.
• Stir the roasted broccoli. Season salmon with salt and arrange on top of the broccoli. Liberally brush salmon all over with half of the remaining oyster barbecue sauce in the saucepan. Roast until the vegetables are caramelized and the salmon is cooked through, 8 to 10 minutes, basting salmon after 5 minutes with the barbecue sauce.
• Divide salmon and vegetables among plates. Serve with steamed rice and the reserved barbecue sauce.