Oven-Roasted Salmon with Soy-Herb Vinaigrette, Snow Peas, and Carrots

Name: Oven-Roasted Salmon with Soy-Herb Vinaigrette, Snow Peas, and Carrots
Yield: Serves 4
Ingredients: 12 ounces, snow peas, tips and strings removed (see illustration below); 2 , carrots, peeled and cut into 2-inch-long matchsticks; 1/4 cup, water; , Salt and ground black pepper; 1 (1 3/4- to 2-pound), skin-on salmon fillet, about 1 1/2 inches thick (see note); 2 teaspoons, vegetable oil; 1 teaspoon, toasted sesame oil; 1 teaspoon, toasted sesame seeds (optional); 1/4 cup, minced fresh cilantro leaves; 2 , scallions, minced; 3 tablespoons, rice vinegar; 3 tablespoons, vegetable oil; 1 tablespoon, soy sauce; 2 teaspoons, sugar; 1 teaspoon, sambal oelek chili paste; 1/4 teaspoon minced or grated, fresh ginger

2 comments

Main Courses

Fish & Seafood

SERVES4

WHY THIS RECIPE WORKS

To ensure the fish cooked evenly, we divided a center-cut fillet into four equal pieces and cut slits in the skin to render their fat. We used a hybrid cooking method for perfectly cooked fish: We preheated a baking sheet in a very hot oven...

This is a members' feature.