Sheet-Pan Soy-Ginger Salmon with Veggies

recipe by Pamela Gelsomini at Taste of Home

Ingredients

  • 1/2 cup thinly sliced green onions, divided
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup honey
  • 2 tablespoons sesame seeds, divided
  • 2 tablespoons rice vinegar
  • 3 garlic cloves, chopped
  • 1 tablespoon sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon minced fresh gingerroot
  • 1 salmon fillet (2 pounds)
  • 4 cups fresh broccoli florets
  • 3 medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 4 cups)
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. In a large bowl, whisk 1/4 cup green onion, soy sauce, brown sugar, honey, 1 tablespoon sesame seeds, vinegar, garlic, sesame oil, pepper flakes and ginger until blended. Pour 1/2 cup marinade into a shallow dish. Add salmon; turn to coat. Refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade.
  2. Preheat oven to 400°. Drain salmon, discarding marinade in dish. Place salmon on a greased rimmed baking sheet. Toss broccoli and zucchini with oil, salt and pepper; arrange in a single layer around salmon. Bake until salmon just begins to flake easily with a fork and vegetables are crisp-tender, 20-25 minutes.
  3. Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 10-12 minutes. Serve salmon and vegetables with sauce and, if desired, rice. Top with remaining 1/4 cup green onions and 1 tablespoon sesame seeds. Makes 6 servings.

Khmer Pickled Vegetable Salad

recipe by Hannah Heavener at Taste of Home

Ingredients

  • 2 medium daikon or other radishes (about 1-1/4 pounds each), peeled and thinly sliced
  • 4 cups shredded cabbage (about 1/2 small)
  • 1 large cucumber, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 cup cut fresh green beans (2 inch)
  • 1/2 medium red onion, thinly sliced
  • 1 piece fresh gingerroot (1 inch), thinly sliced
  • 2 Thai chili or serrano peppers, halved lengthwise, seeded if desired
  • 2 cups rice vinegar
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Place first 8 ingredients in a large nonreactive bowl.
  2. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving.
  3. To serve, sprinkle with cilantro. Serve with a slotted spoon. Makes 16 servings (3/4 cup each).
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