This would make a lovely one-pan meal for your next dinner party: A whole plank of salmon is draped over Asian vegetables before being drizzled with a soy glaze. It's the perfect combination of sweet and salty, and the whole dish cooks in under 30 minutes (watch the video).
We love using adult bok choy in this recipe. Unlike the common baby variety, adult bok choy has a higher water content for crunchy pieces that roast beautifully. If you can't find large bok choy, replace it with 16 ounces of quartered baby bok choy instead.
Sheet Tray Salmon with Mushrooms and Bok Choy
Recipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
2 tablespoons vegetable oil, plus more for greasing
¼ cup honey
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
2 teaspoons black sesame seeds
¼ teaspoon red pepper flakes
3 garlic cloves, minced
2 cups (8 ounces) snap peas
2 cups (7 ounces) shiitake mushrooms, stemmed and quartered
1 red bell pepper, cored and thinly sliced
One 16-ounce bok choy, cut into 2-inch pieces
Kosher salt and freshly ground black pepper, to taste
One 3-pound plank salmon, skin on
Chopped cilantro leaves, for garnish
Lime wedges, for garnish
1. Preheat the oven to 450º and grease a tinfoil-lined baking sheet. In a small bowl, whisk together the honey, soy sauce, mirin, sesame oil, ginger, sesame seeds, red pepper flakes and garlic, then set aside.
2. In a large bowl, toss together the snap peas, shiitakes, bell pepper and bok choy with the 2 tablespoons of vegetable oil. Season with salt and pepper. Place the salmon in the center of the prepared sheet tray and season with salt and pepper. Scatter the vegetable mixture around the salmon. Drizzle the reserved honey mixture over the salmon and vegetables.
3. Place the tray in the oven and cook until the vegetables are tender and the salmon is cooked through, 25 to 30 minutes. Remove from the oven and transfer the salmon and vegetables to a platter. Garnish with chopped cilantro, then serve with lime wedges.
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