Ginger Salmon With Green Beans Recipes
SHEET PAN GINGER SOY GLAZED SALMON
This Sheet Pan Ginger Soy Glazed Salmon makes the perfect weeknight dinner that's quick, healthy and easily made all on one pan!
Provided by Kelly
Time 15m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Place salmon (skin side down), green beans and carrots in a single layer on a prepared baking sheet. Drizzle green beans and carrots with olive oil and sprinkle with a little salt and pepper.
- In a small bowl, whisk together soy sauce, sweet chili sauce, honey, ginger, garlic and green onions. Spoon sauce over salmon fillets and bake in the oven for 8 to 10 minutes. Turn the broiler on and cook for an additional 2 to 3 minutes, until edges of salmon are crisp.
- Serve immediately and enjoy!
Nutrition Facts : ServingSize 1/4th of recipe, Calories 392 calories, Sugar 15.4 g, Sodium 1,010.5 mg, Fat 11.3 g, SaturatedFat 1.8 g, Carbohydrate 24.9 g, Fiber 5 g, Protein 47.2 g
SHEET-PAN SOY-GINGER SALMON WITH VEGGIES
This salmon and veggie sheet pan dinner is packed with umami Asian flavors and so easy to make. It's high in protein, omega-3 fatty acids, fiber, and so many other nutrients, but it's so delicious! We like to serve it over brown rice or quinoa. -Pamela Gelsomini, Wrentham, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, whisk 1/4 cup green onions, soy sauce, brown sugar, honey, 1 tablespoon sesame seeds, vinegar, garlic, sesame oil, pepper flakes and ginger until blended. Pour 1/2 cup marinade into a shallow dish. Add salmon; turn to coat. Refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade., Preheat oven to 400°. Drain salmon, discarding marinade in dish. Place salmon on a greased rimmed baking sheet. Toss broccoli and zucchini with oil, salt and pepper; arrange in a single layer around salmon. Bake until salmon just begins to flake easily with a fork and vegetables are crisp-tender, 20-25 minutes., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 10-12 minutes. Serve sauce with salmon, vegetables and rice, if desired. Top with remaining 1/4 cup green onions and 1 tablespoon sesame seeds.
Nutrition Facts : Calories 426 calories, Fat 26g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 627mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
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- Rub the salmon with 1 tablespoon of the brown sugar. Sprinkle with 1 teaspoon of the lemon pepper and 1/2 teaspoon of the garlic powder. Rub the seasoning into the fish.
- Combine the soy sauce and olive oil in a small saucepan. Stir in the remaining brown sugar, lemon pepper and garlic powder, as well as the ginger. Place over medium heat and bring to a simmer. Let the mixture simmer until the sugar has dissolved. Remove from the heat and stir in the orange juice.
- Place the fish and the marinade in a large ziplock bag. Refrigerate overnight, or at least 4 hours.
- Line a baking sheet with foil. Preheat the broiler. Place the fish on the baking sheet, reserving the marinade.
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- Start by cooking the green beans. Add 1 tablespoon olive oil, green beans, and a pinch of salt and pepper to a pan over high heat and cook, stirring frequently, until beans are bright green and beginning to char, 3-5 minutes. Reduce heat to medium-low and cook for another 5 minutes. Remove from heat and add in 1/2 teaspoon of fresh chopped ginger.
- Rinse salmon fillets, pat dry with a paper towel, and season both sides with a pinch of salt. Sear the salmon by cooking it in a nonstick pan with 1/2 tablespoon olive oil over high heat for 3-4 minutes, until a nice brown crust has formed, then flip it, add remaining ginger and half of the teriyaki sauce to the pan, turn heat down to medium and cook for another 5 minutes, until the salmon is cooked through.
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