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Asian Slow-Roasted Salmon
 Yield Serves 4 Prep time 15 minutes Cook time 30 minutes Total time 45 minutes Ingredients
Glaze
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1 teaspoon cornstarch
Salmon
4 (6 ounce) center-cut salmon fillets
2 tablespoons sesame oil
Freshly ground black pepper
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
3 carrots, peeled and julienned
3 heads baby bok choy, thinly sliced
1 cup frozen shelled edamame, thawed
Directions
1. Combine the soy sauce, sesame oil, vinegar, ginger, and garlic in a small saucepan over medium-low heat.
Bring to a simmer, then add the cornstarch, whisking until the mixture is smooth and slightly thickened.
2. Preheat the oven to 300°F. Line a large rimmed baking sheet with aluminum foil and arrange the salmon fillets
on the pan. Drizzle 1 tablespoon of sesame oil over the salmon and season with pepper. Roast for 25 to 30
minutes, until the fish is cooked through and flakes easily.
3. Meanwhile, heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Add the ginger
and garlic and cook for about 30 seconds, until fragrant. Add the carrots and cook for 3 to 4 minutes, until the
carrots begin to soften. Add the bok choy and cook for 2 to 3 minutes, until the leaves are wilted. Add the
edamame and cook for another minute, until warmed through.
4. To serve, divide the vegetable mixture between 4 plates and drizzle with some of the sesame-soy glaze. Top
each pile of vegetables with a salmon fillet and spoon the remaining glaze over the top.
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