Subj : NYT E-Z Dinner - 57
To   : All
From : Dave Drum
Date : Mon Jan 29 2024 13:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sheet-Pan Salmon & Broccoli w/Sesame & Ginger
 Categories: Seafood, Vegetables, Citrus, Herbs
      Yield: 4 servings
 
      4 tb Toasted sesame oil
      2 tb Soy sauce or tamari
      1 tb Rice vinegar
      1 tb Honey
      1    (2") piece fresh ginger;
           - peeled, fine grated (abt 1
           - tb)
      1 cl Garlic clove; fine grated
      1 lb Broccoli; trimmed, in
           - florets, thick stems tos'd
      2    Scallions; trimmed, cut
           - diagonally in 1 1/2"
           - segments
           +=PLUS=+
           Thin sliced scallions as
           - garnish
      1 tb Olive oil; more for brushing
           - salmon
           Salt & black pepper
      4    (6-oz ea) skin-on salmon
           - fillets
    1/2    Lime; to serve
           Sesame seeds; to serve
 
  Set the oven @ 425-|F/218-|C.
  
  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" 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.
  
  By: Lidey Heuck
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If it's lush, green and thriving in the garden... it's a weed.
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