JACKSONVILLE, Fla. – Pan-Seared Salmon with Asparagus and Ginger-Soy Sauce
SERVES 4
PREP 10 min.
COOK 20 min.
MAKE-AHEAD Ginger-soy sauce can be made up to 1 day ahead, covered, and refrigerated. Bring to room temperature before serving.
INGREDIENTS
1/3 cup soy sauce
1½ tbs. fresh lemon juice
½ tsp. toasted sesame oil
1 (1-inch) piece fresh ginger, peeled
1 lb. medium asparagus, tough ends trimmed
3 tbs. olive oil, divided
4 skinless salmon fillets (5 oz. each)
1½ cups freshly steamed brown rice, for serving
1 tbs. sesame seeds, toasted
METHOD
1. Preheat oven to 450°F. In small serving bowl, whisk soy sauce, lemon juice, and sesame oil. Using fine grater, grate ginger into soy mixture. Set ginger-soy sauce aside.
2. Toss the asparagus with 2 tbs. olive oil on baking sheet and season with salt and pepper. Spread asparagus in single layer over baking sheet. Roast, turning as needed, 8 minutes, or until crisp-tender.
3. Meanwhile, add 1 tbs. oil to large heavy nonstick skillet and heat over medium-high heat until oil shimmers. Add salmon and cook 3 minutes, or until salmon is golden. Turn salmon over and cook 3 minutes, or until it is mostly opaque, with rosy center.
4. Divide rice, salmon, and asparagus among four plates. Sprinkle with sesame seeds and serve with ginger-soy sauce.