The ginger and sesame glaze lifts this salmon traybake out of the ordinary

Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelisation on the fish, a feat not easily accomplished when roasting salmon fillets.

An easy and nutritious midweek dinner option: salmon with broccoli, cooked in the oven.

Lidey Heuck

less than 2 min read

11:56AMNovember 19, 2024

The Weekend Australian Magazine

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This healthy traybake dinner comes together in just 20 minutes. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelisation on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a lovely finish: A squeeze of lime juice, a sprinkle of sesame seeds and a handful of thinly sliced scallions make for a beautiful plate.

Try this book’s other recipes: mayo-marinated chicken with chimichurri, and one-pot pasta with lemon and ricotta.

This is an edited extract from Easy Weeknight Dinners by New York Times Cooking.

Salmon makes an incredibly easy and delicious mid-week dinner meal.

Salmon with broccoli with sesame and ginger

Ingredients

• 4 tablespoons toasted sesame oil
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 piece fresh ginger, 5-6cm, peeled and grated (about 2 tablespoons)
• 1 garlic clove, grated
• 500g broccoli, trimmed and cut into florets, thick stems discarded
• 2 spring onions, trimmed and cut on the diagonal into 1cm segments, plus thinly sliced scallions for garnish
• 1 tablespoon olive oil, plus more for brushing
• Kosher salt and black pepper
• 4 x 175g salmon fillets, skin on
• ½ lime, for serving
• Sesame seeds, for serving

Method

1. Heat the oven to 220C. In a small bowl, whisk 3 tablespoons of the sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside. Place the broccoli florets and spring onion segments on a flat baking tray. Drizzle with the olive oil and the remaining 1 tablespoon sesame oil, sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper and toss well. Roast for 5 minutes.
2. While the broccoli and spring onions 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 spring onions and move to the edges of the tray, clearing space in the centre for the salmon fillets.
3. Place the salmon fillets, evenly spaced, on the centre of the tray. Brush the fillets generously with the glaze. Return the tray to the oven and roast until the salmon is cooked through but still slightly rare in the centre, about 12 minutes.
4. Squeeze the lime half over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon. Serve hot.
5. Serves 4