Cook This Tonight:
Chinese Barbecue Salmon

We’re excited to introduce you to our newest recipe series: Cook this Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

Chef Shanna’s latest quick-cooking masterpiece coats seared salmon with a Chinese barbecue–inspired mix of hoisin, soy, garlic, ginger, and fresh orange juice. From stove to table in just 35 minutes, this dish is sure to break you out of your mid-week dinner rut.

Chinese Barbecue Salmon

(Serves 4)

9 ounces cremini mushrooms
12 ounces carrots
1 Cara Cara orange
¼ ounce ginger
2 cloves garlic
8 ounces snow peas
2 tablespoons toasted sesame seeds
1¼ pounds salmon
3 tablespoons gluten-free soy sauce
¼ cup hoisin sauce
canola oil
black pepper

Cooking with company tonight? Helping hands can toss the vegetables with oil in Step 2; whisk the glaze before simmering inStep 4; and garnish the finished plates with sesame seeds in Step 6.

1. Preheat oven to 450ºF. Wipe mushrooms clean with a damp paper towel and quarter. Rinse remaining produce. Cut carrots crosswise on a diagonal into ¼-inch slices. Halve orange. Trim and discard skin of ginger, then mince. Mince garlic. Line a baking sheet with aluminum foil.

2. On prepared baking sheet, toss mushrooms and carrots with 1½ tablespoons canola oil. We skip seasoning the veggies, salmon, and sauce here because there’s plenty of saltiness from the soy. Arrange in a single layer and roast until beginning to brown, about 10 minutes (move on to Step 3—but don’t forget to come back). Then, add snow peas and continue roasting until vegetables are tender, 3–4 minutes more. Once roasted, add half of sesame seeds to sheet with vegetables and toss to coat.

3. While vegetables roast, pat salmon dry with paper towel. Heat 1 tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add salmon skin-side up and sear until golden on bottom, 5 minutes. Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until fish is cooked through and opaque, 3–5 minutes more.

4. While salmon sears, heat 1 tablespoon canola oil in a small pot over medium heat. When oil is shimmering, add ginger and garlic. Cook, stirring, until fragrant, 1–2 minutes. Whisk in soy sauce, hoisin, and juice of 1 orange. Increase heat to medium high and simmer until thickened slightly, 3–4 minutes more. Remove pot from heat; taste and season with pepper as desired.

5. Divide roasted vegetables among serving plates, then top with seared salmon. Spoon over Chinese barbecue sauce and garnish with remaining sesame seeds. Enjoy!

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