Glazed Salmon With Spicy Broccoli Recipes

GLAZED SALMON WITH SPICY BROCCOLI

Steps:

• Heat broiler with rack in middle position. In a small bowl, combine oil, soy sauce, vinegar, garlic, and red-pepper flakes. Divide mixture in half and stir jam into one half.
• Place salmon on a broilerproof rimmed baking sheet lightly coated with cooking spray. Brush salmon with jam mixture and broil until fish is opaque throughout, about 10 minutes.
• Meanwhile, set a steamer basket in a saucepan with 2 inches simmering water. Add broccoli, cover, and steam until crisp-tender, 4 minutes. Toss broccoli with remaining soy sauce mixture; serve with salmon and rice.

SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
• Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
• While the broccoli and scallions 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 scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
• Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
• Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

STICKY SOY SALMON WITH BROCCOLINI AND LIME RICE

Steps:

• For the lime rice: Cook the rice according to the package instructions and keep warm.
• For the salmon: Heat a large skillet over medium-high heat. Add the vegetable oil and heat until the oil shimmers. Add the salmon flesh-side down and sear until golden brown, about 3 minutes.
• Meanwhile, make the glaze: Whisk together the honey, soy sauce, vinegar, ginger, garlic and lime juice in a bowl.
• Turn the fish over and add the soy mixture to the bottom of the pan. Bring the soy mixture to a simmer and spoon over the top of the salmon as it cooks until cook through, 5 to 7 minutes.
• Meanwhile, bring a pot of water with a steamer insert to the boil over high heat. Add the broccolini, cover and steam until crisp-tender, 4 to 5 minutes.
• Remove the fish to a plate. Add the lime slices to the skillet and simmer until the glaze is super sticky, about 3 minutes more.
• Add the lime zest to the rice and stir. Tip onto a platter. Arrange the broccolini on top and place the salmon, glaze and lime slices on the broccolini, then sprinkle over the cilantro.

BALSAMIC-GLAZED SALMON

Steps:

• For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
• For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
• For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
• Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

SALMON WITH BROWN SUGAR GLAZE

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
• Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
• Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

SPICY-SWEET GLAZED SALMON

Steps:

• Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.
• Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.
• Turn on broiler to low.
• Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.
• Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.

GRILLED SALMON FILLETS WITH BALSAMIC GLAZE

Steps:

• Combine first 4 ingredients in medium saucepan. Boil until reduced to 1/3 cup, about 17 minutes. Season glaze to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat before using.)
• Prepare barbecue (medium-high heat). Brush salmon lightly with oil; sprinkle with salt and pepper. Grill salmon, flesh side down first, until just opaque in center, about 5 minutes per side. Transfer salmon to platter. Drizzle glaze over salmon.