For the veggies, use either a sharp knife to cut them into thin matchsticks, or make quick work of the job with a julienne peeler or even a spiralizer. And feel free to swap in other veggies if you have them on hand, and even mix in a little diced jalapeño or serrano if you want to add some extra heat. Keep reading for the recipe, and I’d love to know: what’s your favorite 30-minute dinner party recipe?
*photos by kate lesueur
for the glaze:
- 1/4 cup teriyaki sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 - 2 cloves minced garlic
- 2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
for the salmon & salad:
- 4 5-6 ounce salmon fillets (skin removed if desired)
- 2 carrots, peeled and cut into matchsticks
- 1/2 english cucumber, peeled and cut into matchsticks
- 1 red bell pepper, peeled and cut into matchsticks
- kosher salt
- garnish: sliced scallions, chopped cilantro, & black sesame seeds
- Preheat broiler and position top oven rack about 6 inches from the heat.
- In a small bowl, mix together all the ingredients for the glaze. In a medium bowl, combine carrots, cucumber, and bell pepper, season with a small pinch of kosher salt, then toss veggies in about 1 tablespoon of the glaze mixture. Set aside.
- Spray a foil-lined baking sheet with nonstick cooking spray, and place salmon filets on foil. Brush with a touch of olive oil, then broil for 2 minutes. Remove from oven and brush on about 1 teaspoon of glaze per salmon filet. Return to oven for 2 minutes, until top is golden and salmon is cooked through to your liking.
- On 4 plates, evenly divide vegetables, top with salmon, then garnish with scallions, cilantro, and sesame seeds. Pass any reserved glaze at the table for drizzling.
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