Asian Slow-Roasted Salmon Recipe

Name: Asian Slow-Roasted Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Glaze; 1/4 cup soy sauce; 2 tablespoons sesame oil; 1 tablespoon rice wine vinegar; 2 teaspoons grated fresh ginger; 2 teaspoons minced garlic; 1 teaspoon cornstarch; Salmon; 4 (6 ounce) center-cut salmon fillets; 2 tablespoons sesame oil; 1 pinch freshly ground black pepper; 2 teaspoons grated fresh ginger; 2 teaspoons minced garlic; 3 carrots, peeled and julienned; 3 heads baby bok choy, thinly sliced; 1 cup frozen shelled edamame, thawed

Servings: persons

Glaze
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1 teaspoon cornstarch
Salmon
4 (6 ounce) center-cut salmon fillets
2 tablespoons sesame oil
1 pinch freshly ground black pepper
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
3 carrots, peeled and julienned
3 heads baby bok choy, thinly sliced
1 cup frozen shelled edamame, thawed

1
Combine the soy sauce, sesame oil, vinegar, ginger, and garlic in a small saucepan over medium-low heat. Bring to a simmer, then add the cornstarch, whisking until the mixture is smooth and slightly thickened.
2
Preheat the oven to 300u00b0F. Line a large rimmed baking sheet with aluminum foil and arrange the salmon fillets on the pan. Drizzle 1 tablespoon of sesame oil over the salmon and season with pepper. Roast for 25 to 30 minutes, until the fish is cooked through and flakes easily.
3
Meanwhile, heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Add the ginger and garlic and cook for about 30 seconds, until fragrant. Add the carrots and cook for 3 to 4 minutes, until the carrots begin to soften. Add the bok choy and cook for 2 to 3 minutes, until the leaves are wilted. Add the edamame and cook for another minute, until warmed through.
4
To serve, divide the vegetable mixture between 4 plates and drizzle with some of the sesame-soy glaze. Top each pile of vegetables with a salmon fillet and spoon the remaining glaze over the top.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Glaze, 1/4 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon rice wine vinegar, and more.

Yes, Asian Slow-Roasted Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Slow-Roasted Salmon

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