Ingredients
Equipment
Method
- Preheat your oven to 400F/200C. This temperature is ideal for roasting and will give your salmon a lovely golden crust. While the oven is heating, prepare your baking sheet by spraying it with non-stick spray to ensure nothing sticks.
- In a bowl, whisk together the soy sauce, unseasoned rice vinegar, sweetener of your choice, Asian sesame oil, and garlic powder to create a glaze. This mixture is what brings the salmon to life, infusing it with a delightful Asian flavor. If you're looking for a gluten-free option, ensure to choose a suitable soy sauce.
- Lay the salmon on a large cutting board. If you are using thawed frozen salmon, place each piece between two paper towels and press down gently to absorb any excess moisture. This step helps achieve that perfect texture when cooking.
- Using a brush, generously coat the salmon pieces on both sides with the glaze mixture. Allow the fish to sit at room temperature while you prepare the vegetables. This wait allows the flavors to permeate.
- Trim both ends of the green beans. A quick trick is to grab a handful and hold them straight up, then let them fall onto your cutting board to line up the ends. Trim them all at once, then flip and repeat for the other end. This method is efficient and saves time.
- Next, remove the seeds and stem from the red bell pepper and cut it into long strips that resemble the size of the green beans. This uniformity helps in cooking them evenly.
- Arrange the green beans and bell pepper strips on the prepared baking sheet. Spread them apart as much as possible. Brush the vegetables with peanut oil and sprinkle with salt to season them before popping them into the oven. Roast the vegetables for about 10 minutes. You'll want them to become tender yet still keep some crunch.
- After 10 minutes, carefully remove the baking sheet from the oven. Push the roasted vegetables over to one side to create space for the salmon pieces.
- Brush the salmon with the glaze again and place it onto the baking sheet. Make sure not to use all the glaze, as you’ll want to reserve some for later use on the cooked vegetables.
- Return the baking sheet to the oven and roast for an additional 10 to 12 minutes. The salmon should feel firm to the touch when pressed but not hard. This will ensure it's cooked through but still moist.
- Once done, remove the pan from the oven. Brush the cooked vegetables and salmon with the remaining glaze. For an extra touch, sprinkle with black sesame seeds if you desire, adding both flavor and visual appeal.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to retain texture. You can freeze the cooked salmon and vegetables separately for up to one month. Thaw before reheating. This dish pairs wonderfully with a side of jasmine rice or quinoa to soak up any extra glaze. Feel free to adjust the sweetness or spice levels of the glaze according to your preference. Cooking times may vary based on the thickness of the salmon fillets. Always keep an eye on it to avoid overcooking.