SHEET PAN ASIAN INSPIRED SALMON

This SHEET PAN ASIAN INSPIRED SALMON is about to blow you mind.  It’s flavors are out of this world good and bonus; it’s made on a sheet pan, so that means easy to make and easy to clean up.

Sheet pan salmon has to be one of my favorite ways to have salmon.  It just turns out so good every. dang. time.  In case you are new to these parts of the world wide web, you may not know the secret (and best) way to cook perfect salmon.  And that is in a cold oven!  Yes, that’s right. COLD.   If you are not a newbie to my site you can jut move on, cause I know you all know to cook your salmon starting in a cold oven.

For all you new people who are like what?! cold?!  Read on.  If you want a flaky salmon, perfectly cooked then you must stick it into a cold oven then turn it on.  I don’t know the science behind it, but it cooks so evenly when you let it cook while the oven is preheating.  The only downside is that if you want crispy skin, this will not provide that for you.  In order to get crispy skin, you either need to pan fry it or stick it under a broiler skin side up.

The real magic though isn’t in the flakiness of the fish, it’s in the sauce. Oh the sauce.  It is quite dreamy.  I kept dipping my finger in it and tasting it.  I just could not stop.  You can make a bunch of the sauce and then store it in the fridge in a mason jar.  It will last about 4 days and you can use it as a dressing over salad if you feel like it!

I have a funny story. See those peppers that look like shishito peppers.  Yah, well they aren’t the mild and delicious shishito peppers I thought they were.  No, no, they were little green peppers of death.  The heat lingers in your mouth for days.  Because I thought they were shishito’s, I gave them to my children who normally love peppers. They took huge bites of them and practically disowned me after the heat shot through their mouth and down their throat!  In fact I’m pretty sure they are plotting revenge right now!

Now that you’ve read that fun story, lets get to the recipe!

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SHEET PAN ASIAN INSPIRED SALMON

Yield: 4-6

Ingredients

• 2 lbs salmon
• 2 cups baby carrots
• 1 (8-12 oz) bag of broccoli florets
• 1 basket of shishito peppers or 2 red bell peppers, sliced
FOR MARINADE:
• 1 tbl fresh ginger, grated
• 1/4 cup coconut aminos
• 1/3 cup dijon mustard
• 2 cloves garlic, minced
• 1 tbl rice vinegar
• 1 tsp fish sauce
FOR SAUCE:
• 1/4 cup dijon mustard
• 1/2 cup coconut aminos
• 1 tsp sesame oil
• 1 tbl rice vinegar
• 2 tbl green onions, sliced
• 1 tbl fresh ginger, grated
• OPTIONAL: 1 tbl arrowroot powder + 2 tbl water, for slurry

Instructions

1. Marinate fish with marinade ingredients. Let sit for an hour or overnight.
2. Once fish is done marinating place on a baking sheet.
3. Oil the veggies and add them all around the fish. Put baking sheet into a COLD oven.
4. Turn oven on to 400 degrees F and let cook for 25 minutes.
5. While fish is cooking make you sauce by adding all sauce ingredients to a small sauce pan. (except arrowroot slurry)
6. Let come to a boil, stir, then reduce heat to low. Let cook until fish is done. If sauce has not thickened you can whisk in the arrowroot slurry.
7. Once fish is done pour sauce all over the top.
8. Garnish with fresh green onions.

Notes

If your carrots are not done yet, remove fish and place baking sheet back into oven for another 10 minutes or until carrots are to your liking!

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Make this and tell me what you think.  I “tried” it on my nephew and nieces and I was thinking that they were going to hate it and my nephew goes “Look Auntie Jenn, I just crushed it”  His parents said that they say that when they love something a lot!  (sidenote: they did not try the peppers)

Whole30: yes

Paleo: yes