Honey Soy Glazed Salmon with Quinoa

Name: Honey Soy Glazed Salmon with Quinoa
Cook time: 20 min
Yield: 4 servings
Ingredients: 60 ml soy sauce for glaze; 45 ml honey for glaze; 15 ml rice vinegar for glaze; 5 ml sesame oil for glaze and finishing; 10 g fresh ginger finely grated; 2 cloves garlic cloves minced; 4 g cornstarch mixed into glaze; 2 g fine salt divided; 1 g black pepper divided; 680 g salmon fillets skin-on or skinless, patted dry; 5 ml sesame oil for glaze and finishing; 15 ml neutral oil divided; 3 g fine salt divided; 1 g black pepper divided; 450 g broccoli florets cut into bite-size florets; 180 g quinoa rinsed; 450 ml water for cooking quinoa; 20 g scallions thinly sliced; 6 g toasted sesame seeds for garnish; 1 unit lemon cut into wedges

This weeknight main bakes salmon with a honey-soy-ginger glaze, then serves it over quinoa with steamed broccoli and scallions. The sauce reduces slightly in the oven, coating the fish with a glossy finish while the quinoa stays light and the broccoli adds a fresh, crisp-tender counterpoint.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

60 ml soy sauce for glaze
45 ml honey for glaze
15 ml rice vinegar for glaze
5 ml sesame oil for glaze and finishing
10 g fresh ginger finely grated
2 cloves garlic cloves minced
4 g cornstarch mixed into glaze
2 g fine salt divided
1 g black pepper divided
680 g salmon fillets skin-on or skinless, patted dry
5 ml sesame oil for glaze and finishing
15 ml neutral oil divided
3 g fine salt divided
1 g black pepper divided
450 g broccoli florets cut into bite-size florets
180 g quinoa rinsed
450 ml water for cooking quinoa
20 g scallions thinly sliced
6 g toasted sesame seeds for garnish
1 unit lemon cut into wedges

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet. In a small bowl, whisk the soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cornstarch, 2 g of the salt, and 1 g of the black pepper until smooth. Glaze is fully mixed and lightly thickened.
Place the salmon on the baking sheet and brush about two-thirds of the glaze over the tops. Season the broccoli with the neutral oil, remaining salt, and remaining black pepper, then spread it around the salmon in a single layer. Salmon is coated and broccoli is lightly seasoned and spread out.
Bake for 10 minutes. Stir the quinoa and water together in a medium saucepan, bring to a boil, then cover, reduce to low, and simmer. Cook until the water is absorbed, about 15 minutes total. Quinoa is tender and the grains show little white spirals.
Spoon the remaining glaze over the salmon and return the tray to the oven for 6 to 8 minutes more, until the salmon flakes at the thickest part and reaches 63°C, and the broccoli is crisp-tender with browned edges. Salmon flakes easily and broccoli is tender with some caramelized spots.
Fluff the quinoa with a fork. Divide it among four bowls, top with the broccoli and salmon, then finish with scallions and sesame seeds if using. Serve with lemon wedges if desired. Bowls are assembled and the salmon is glossy on top.