SALTY-SWEET BARBECUE SALMON AND BROCCOLI
This salmon and broccoli sheet-pan dinner gets a boost from bottled oyster sauce, which is made from caramelized oyster juices, salt and sugar, and tastes like a sweet yet briny soy sauce. It makes the perfect base for a rich barbecue sauce that comes together in just 10 minutes. Caramelized sugar, tomato paste and soy sauce quickly create depth, while vinegar balances the sweetness. The salty-sweet sauce complements the buttery salmon and does double duty as a glaze and finishing sauce. It also serves as a terrific marinade for chicken and steak, so you may want to make a double batch of it.
Provided by Kay Chun
Categories dinner, weeknight, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees. On a rimmed baking sheet, combine broccoli, scallions, ginger and 2 tablespoons oil. Season with salt and pepper, and toss to coat. Spread in an even layer and roast until softened, about 15 minutes.
- While the broccoli mixture roasts, prepare the oyster barbecue sauce: In a small saucepan, heat the remaining 2 tablespoons oil over low. Add onion and garlic, and cook until softened, about 2 minutes. Add tomato paste and cook, stirring frequently, for 1 minute. Add sugar and cook, stirring, until sugar dissolves and the mixture darkens slightly, about 3 minutes. Stir in 1/2 cup water (be careful, as the mixture may splatter a little), then the oyster sauce, vinegar and soy sauce. Bring to a simmer. (The sugar may seize, but keep stirring; it will dissolve.) Cook, stirring, until sauce is thickened, about 5 minutes. Season generously with pepper. Remove 1/2 cup and set aside for passing at the table.
- Stir the roasted broccoli. Season salmon with salt and arrange on top of the broccoli. Liberally brush salmon all over with half of the remaining oyster barbecue sauce in the saucepan. Roast until the vegetables are caramelized and the salmon is cooked through, 8 to 10 minutes, basting salmon after 5 minutes with the barbecue sauce.
- Divide salmon and vegetables among plates. Serve with steamed rice and the reserved barbecue sauce.
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Michelle Van tura
[email protected]This dish was a bit too sweet for my taste, but the salmon was cooked well. I think I'll try a different recipe next time.
R
[email protected]I love this recipe! The salmon is always cooked perfectly and the sauce is so tasty. I usually serve it with rice and vegetables, but it's also great on its own.
Bokamoso Masemola
[email protected]Simple and easy to make, this dish is a great weeknight meal. The salmon was flavorful and the broccoli was cooked just right. I served it with a side of roasted potatoes and it was a delicious and satisfying meal.
Dusit Adham
[email protected]Made this for dinner tonight and it was a hit! The salmon was cooked perfectly and the sauce was delicious. I served it with rice and broccoli and it was a complete meal. Will definitely be making this again.
THE BACKYARD
[email protected]This salmon and broccoli dish was an absolute delight! The combination of salty and sweet flavors was perfectly balanced, and the salmon was cooked to perfection - flaky and moist on the inside, with a crispy skin on the outside. The broccoli was als