SWEET SESAME SOY SALMON SHEET PAN DINNER WITH BROCCOLI AND ZUCCHINI
⅓ cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
¼ cup honey
¼ cup brown sugar, packed
1 teaspoon fresh ginger root, grated or finely minced
3 cloves garlic, chopped
1 teaspoon red pepper flakes
½ cup scallions
2 tablespoons sesame seeds
2-pound salmon filet
5-6 cups broccoli florets (cut to similar size)
5-6 cups zucchini, cut into half-moons about 3/8” thick
⅓ cup olive oil
½ teaspoon salt
½ teaspoon black pepper
3 cups rice, cooked to package directions (I like sushi rice, but pick your fave)
Combine the soy sauce, rice wine vinegar, sesame oil, honey, brown sugar, ginger, garlic, red pepper flakes, ¼ cup of the scallions, and 1 tablespoon of the sesame seeds in a large ziplock bag. Squeeze the bag with your hands to combine and dissolve the honey and brown sugar. Add the salmon, massage to coat and refrigerate for 2-3 hours.
Preheat oven to 400 degrees.
Line a rimmed baking sheet with foil and remove the salmon from the marinade and place in the center of the pan.
Place the remaining marinade in a large saucepan and bring to a boil. Reduce heat and cook on low until reduced by half and syrupy in texture. Keep warm until ready to plate.
Arrange the broccoli and zucchini in a single layer around the salmon on the sheet pan. Drizzle the olive oil over the vegetables and then season with salt and pepper. Toss lightly with your hands so everything is evenly coated.
Bake for 12-14 minutes until the salmon is translucent and flakes with a fork in the center.
Drizzle ⅔ of the reduced marinade over the fish and veggies. Garnish with the remaining sesame seeds and scallions. Serve the salmon and veggies over the rice and drizzle with more sauce.