Honey-Soy Glazed Salmon with Mushrooms and Peppers
Need a new way to enjoy an old favorite? This honey-soy glazed salmon pairs perfectly with roasted mushrooms and peppers.
|1/4 cup||seasoned rice cooking wine|
|2 tablespoons||toasted sesame oil|
|1/3 cup||light soy sauce|
|2 to 3 teaspoons||chili-garlic sauces|
|1 tablespoon||chinese or dijon mustard|
|1||skin-on salmon fillet|
|2 packages||shiitake mushrooms|
|1||red bell pepper|
|1||large bunch green onions|
|2 cups||precooked Jasmine rice|
|toasted sesame seeds|
Heat oven to 475 degrees F. Stir together 3 tablespoons vinegar, 1 tablespoon sesame oil, soy sauce, and next 3 ingredients; set aside 1/2 cup of sauce. Place salmon, skin side down, on a large parchment lined rimmed baking sheet. Brush with 2 tablespoons soy mixture.
Bake salmon at 475 degrees F for 8 minutes. Toss mushrooms and next two ingredients with 1 tablespoon of soy mixture. Scatter vegetables around fish in hot pan and brush fish with soy mixture. Bake 8 to 10 more minutes or until desired degree of doneness and vegetables are just tender.
Prepare rice according to package directions. Stir rice and remaining 1 tablespoon each of vinegar and sesame oil in a serving bowl; season with salt and pepper to taste. Lift fish from skin with two large spatulas and transfer to a platter with vegetables; sprinkle with sesame seeds. Serve with rice and reserved 1/2 cup sauce.