Sesame Soy Salmonwith roasted brussels sprouts / lime scallion rice
A savory and sweet marinade gives Asian flavor to brussels sprouts and salmon in this oven-roasted dinner.
Smarts: Make a double batch of rice tonight and use the leftovers in Wednesday's enchiladas.
- Brussels sprouts - 1 1/2 lbs, stems trimmed and halved
- Limes - 1/2, wedges
- Salmon - 1 lb
- Sesame-Soy Marinade (ingredients listed separately) - 1/4 cup + 1/4 cup
- Sesame seeds, white - 1 1/2 tsp
- Green onions - 3 stalks, green and white parts chopped and combined
- Soy sauce, low-sodium - 3 Tbsp
- Vinegar, rice - 1 1/2 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Brown sugar - 1 1/2 tsp
- Oil, cooking - 1/4 cup
- Rice, uncooked white or brown - 2/3 cup
- Green onions - 1 stalk, green and white parts chopped and combined
- Limes - 1/2, wedges
- Oil, toasted sesame - 2 tsp
- Rice - Double if making Wednesday’s meal. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Green onions (for marinade and rice) - Chop white and green parts and combine. (Can be done up to 5 days ahead)
- Make marinade - Mix green onions (portion for the marinade) with soy sauce, rice vinegar, toasted sesame oil (portion for the marinade) and brown sugar. Whisk in cooking oil. (Can be done up to 5 days ahead)
- Brussels sprouts - Trim and slice in half. (Can be done up to 5 days ahead)
- Limes (for salmon and rice) - Slice into wedges. (Can be done 1 day ahead)
- Salmon - If prepping right before cooking, get oven heating while salmon marinates. Rinse and dry fish. Pour the first portion of marinade (reserve the other half) into a baking dish and place salmon non-skin side down into the marinade. Cover and marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
- Preheat oven to 425F / 218C degrees.
- Toss brussels sprouts with second portion of marinade and spread out onto a sheet pan. Roast in oven for 25 to 30 minutes, giving a shake midway through.
- Bake salmon in marinade for 12 to 15 minutes (you can just leave it in the baking dish used for marinating). Time it so that the salmon and brussels sprouts finish around the same time.
- Meanwhile, reheat rice (remember to reserve half if doubled) if it was made ahead. Stir in green onions (portion for the rice) and toasted sesame oil. Squeeze juice from some of the lime wedges over top and season with a pinch of salt.
- When salmon and brussels sprouts are finished, remove them from the oven. Squeeze juice from a few of the lime wedges over brussels sprouts and season with some salt and pepper. Flip baked salmon and sprinkle with sesame seeds and some salt.
- Serve salmon, brussels sprouts and rice with any remaining lime wedges on the side. Enjoy!
This meal has 20 reviews
Very good, and easy. Looks nice enough and tastes good enough to serve for company. Will be making this one again!
I added some leftover coconut milk to the rice, but otherwise made as per the recipe. It was delicious, will definitely make again!
I really liked this, but I would recommend using 1.5x the amount of sauce for added flavor.
Doubled sauce, threw in some sriracha and white miso as someone else suggested. Yum!
Wonderful vegetarian dish
After seeing other comments that the marinade/sauce was a little bland, I threw in some white miso, prepared grated ginger, and a shot of Sriracha.