Salmon Broccoli Salad In Shells Recipes
SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER
A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.
Provided by Lidey Heuck
Categories dinner, weeknight, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
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.
SALMON-BROCCOLI SALAD IN SHELLS
Make and share this Salmon-Broccoli Salad in Shells recipe from Food.com.
Provided by Lakerdog2
Categories Lunch/Snacks
Time 20m
Yield 12 shells, 3 serving(s)
Number Of Ingredients 8
Steps:
- Cook broccoli, drain and cool.
- Cook pasta shells to desired doneness, drain and cover with cold water to cool.
- In bowl, combine cooked broccoli, salmon, tomatoes and onions. Add ranch, mayo and parsely. Stir gently to coat.
- Drain water from cooked shells. Spoon about 1/4 cup salmon mixture into each shell.
- Can refrigerate to cool more, or serve immediately.
Nutrition Facts : Calories 265.4, Fat 19.3, SaturatedFat 3, Cholesterol 41.9, Sodium 413.7, Carbohydrate 9.3, Fiber 3.5, Sugar 4.2, Protein 14.7
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