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Oven-Roasted Sesame-Soy Glazed Salmon with Root Vegetables
Ingredients
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1 medium or 1/2 cup parsnips, peeled and cut julienne
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1 medium or 1/2 cup carrots, peeled and cut julienne
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1 leek, washed and cut into 1/2-inch rings
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4 teaspoons rice wine vinegar
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1/2 teaspoon honey
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1/2 teaspoon minced ginger
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1 tablespoon shallot, peeled and minced
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4 teaspoons low sodium soy sauce
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4 teaspoons Mirin or sweet sake or regular sake
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2 teaspoons sweet chili sauce or any Asian chili sauce, to taste
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1 tablespoon extra virgin olive oil
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1 teaspoon sesame oil
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12 ounces salmon fillet, skinned and portioned into 2 servings
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Freshly ground black pepper, as desired
Preparation
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Preheat oven to 400 F.
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Cut the parsnips, carrots and leek as indicated and set aside.
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Rinse salmon, pat dry and arrange in a single layer in a non-reactive baking dish such as a glass, enamel or ceramic dish.
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Combine the remaining ingredients except for the pepper, whisking well as you add the oils.
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Pour half of the mixture over the salmon, turning the salmon over several times to thoroughly coat with the marinade. Scatter the prepared root veggies around the salmon, tossing to coat with the marinade. Marinade for at least half an hour but not more than 2 hours.
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If the fillets are thinner than 2 inches, lift them from the marinade and cook the veggies for a good 10 minutes first.
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Bake salmon and veggies in the preheated oven for approximately 15 to 20 minutes. Bake 10 minutes per inch of thickness, judging from the thickest part of the fillet or until the fish flakes easily, and the thickest section is no longer translucent when you part the flesh.
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As the veggies cook, rearrange them to evenly coat them with the marinade to infuse flavor. If the pan dries out, add a little water to keep it moist.
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Meanwhile, heat the remaining half of the marinade to boiling, allow to simmer 1 minute, to make the glaze. Set aside.
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Place salmon onto plates, and surround with veggies. Pour glaze over salmon and serve.
