Salmon is a real favorite with Ree when she’s having friends over for dinner. It looks fancy and requires very little cooking time, which means the cook can spend the evening with their guests rather than in the kitchen prepping the meal.
| Level: | Easy |
| Total: | 16 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- Four 6-ounce skinless salmon fillets
- 3 medium zucchinis, cut into 1-inch rounds
- 3 tablespoons olive oil
- 1/4 cup low-sodium soy sauce
- 1/4 cup maple syrup
- 3 tablespoons grated fresh ginger
- 3 tablespoons rice wine vinegar
- 2 tablespoons sriracha
- 1 teaspoon cornstarch
- 4 cloves garlic, grated
- 3 green onions, sliced, whites and greens separated
- Cooked rice, for serving
Instructions
- Turn the oven on to broil and position the rack in the upper third of the oven.
- Add the salmon fillets, flesh side up, to one side of a large baking dish. Add the zucchini to the other side. Drizzle the salmon and zucchini with the olive oil.
- Mix the soy sauce, maple syrup, ginger, rice vinegar, sriracha, cornstarch, garlic and whites of the onions in a small bowl; whisk until combined. Pour the sauce over the salmon and zucchini. Transfer to the broiler and cook for 7 minutes. Remove from the oven and spoon the sauce over the salmon, flipping the zucchini. Return the baking dish to the broiler and cook until the salmon has cooked through and the sauce has thickened, an additional 6 to 7 minutes.
- Add the rice to the bottom of a large platter, then top with the salmon. Add the zucchini to the platter. Spoon over the remaining sauce from the baking dish. Garnish with the reserved green onions. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 610 |
| Total Fat | 34 g |
| Saturated Fat | 7 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 40 g |
| Cholesterol | 94 mg |
| Sodium | 878 mg |
Reviews
Love Ree. She always delivers. I wasn’t sure about this recipe, but followed it to the Tee. OMG, true wow.
Great balance of flavors.
Great balance of flavors.
I usually don’t like spicey food but found this very flavorful and delicious. I will definitely make this again. Thanks for a very nice recipe.
I used half the ginger and sriracha and the heat/spice was overwhelming… not sure I’ll make again.
Very tasty. I like spicy but will cut back on Sriracha next time. Also added quartered peppers.
Great dinner! The zucchini was still wonderfully crunchy, the fish was nice and moist, and the sauce was amazing! If you serve it over rice, you might want to double the sauce; you’ll thank me! I parboiled new potatoes and broiled them with the fish and zucchini. Perfect! Also, I chose to use the ‘lo’ setting for my broil, as opposed to ‘hi’ and the time was perfect. Thanks, Ree!