The Pioneer Woman Tasty Kitchen
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Asian Slow-Roasted Salmon

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Level: Easy

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Description

Sesame oil and soy-glazed salmon on a bed of baby bok choy, carrots and edamame.

Ingredients

  • FOR THE GLAZE:
  • ¼ cups Soy Sauce
  • 2 Tablespoons Sesame Oil
  • 1 Tablespoon Rice Wine Vinegar
  • 2 teaspoons Grated Fresh Ginger
  • 2 teaspoons Minced Garlic
  • 1 teaspoon Cornstarch
  • FOR THE SALMON:
  • 4 whole 6 Ounce Size, Center-cut Salmon Fillets
  • 2 Tablespoons Sesame Oil
  • 2 teaspoons Grated Fresh Ginger
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 teaspoons Minced Garlic
  • 3 whole Carrots, Peeled And Julienned
  • 3 heads Baby Bok Choy, Thinly Sliced
  • 1 cup Frozen, Shelled Edamame, Thawed

Preparation

For the glaze:
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 and whisk until the mixture is smooth and slightly thickened. Remove from heat and set aside.

For the salmon:
1. Preheat the oven to 300°F. 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.

2. Meanwhile, heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Add the ginger, pepper 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.

3. 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.

One Comment

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Avatar of Colette (Coco in the Kitchen)

Colette (Coco in the Kitchen) on 6.19.2013

Great plating!
Gotta try this one, maybe even tonight, if I get home on time. YUM

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