This flavourful recipe is ready in a flash! Delicious with an adaptable amount of spice to suit your tastes by reducing or eliminating the chili pepper altogether. Our Bee Kind Chili Pepper Infused Honey adds subtle warmth that is perfect for even those who have a low threshold for heat. We have gently modified this from a recipe found on taste.com.ca.
Sheet Pan Salmon with Broccoli and Some Heat
Ingredients
4 green onions, thinly sliced, plus extra to serve
1 garlic clove, crushed
1 long fresh red chili, thinly sliced, plus extra to serve, optional
2 tsp finely grated fresh ginger
1/4 cup soy sauce
1 tsp sesame oil
4 x 200g skinless salmon fillets
1 lb broccoli, cut into evenly sized florets
1 tbsp olive oil
salt & pepper to taste
Steamed rice or quinoa to serve
Instructions
Combine the green onions, garlic, chili if using, ginger, soy sauce, honey and sesame oil in a large glass or ceramic dish. Add the salmon fillets and turn to coat. Turn skin side up and set aside to marinate for 30 minutes
Meanwhile, preheat oven to 385ºF. Line a baking tray with baking paper. Place the broccoli in a bowl, toss with olive oil and season with salt & pepper. Place on the prepared tray and roast for 15 minutes in heated oven.
Push the broccoli to the sides of the tray. Place the salmon fillets in the centre of the tray skin side down and pour over remaining marinade. Roast for a further 10-15 minutes or until the salmon is cooked to your liking. Serve with steamed rice or quinoa sprinkled with the extra green shallot and chilli if desired.
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