Ingredients
2
tablespoons toasted sesame oil
1
teaspoon chili garlic sauce
1
teaspoon soy sauce
1/4
teaspoon salt
1
lb small new potatoes, quartered
2
tablespoons packed brown sugar
2
tablespoons soy sauce
2
tablespoons butter, melted
1
tablespoon natural rice vinegar
1/4
teaspoon salt
4
(4 oz) salmon filets, skin on
1/2
lb fresh broccoli florets (about 4 cups)
2
green onions, sliced on the bias
Preparation
Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.
In large bowl, mix sesame oil, chili garlic sauce, 1 teaspoon soy sauce and 1/4 teaspoon salt. Add potatoes, and toss to coat. Place potatoes skin side down in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side up, and make room for broccoli and salmon.
In same large bowl, mix brown sugar, 2 tablespoons soy sauce, the butter, vinegar and 1/4 teaspoon salt. Transfer 2 tablespoons of the mixture to medium bowl. Add salmon to mixture in medium bowl; turn to coat. Add broccoli to large bowl, and toss to coat. Add salmon, skin side down, to pan with potatoes; add broccoli. Pour any remaining mixture from both bowls over salmon and broccoli. Roast 12 to 15 minutes or until salmon is cooked through and flakes easily with a fork, and potatoes are fork-tender. Top with green onions.
