Easy Pan-Seared Glazed Salmon w/ Asian-Sesame Veggies (No gluten, soy, or dairy)
Updated: Feb 10, 2020
We eat a lot of salmon and broccoli in this house so I'm always trying to come up with new sauces and seasonings to change things up. The glaze on this salmon adds a spicy-sweet punch while still letting the taste and texture of the fish shine through and the quick asian-dressing toss on the veggies really brightens them up!
No, you do not have to purchase an entire half salmon to make this dish! lol I simply had the opportunity to snap up this beautiful piece of wild-caught fish and didn't hesitate for a second. Wild salmon is less fatty and firmer in texture than farm-raised, but it is free from antibiotic feed and artificial color enhancers.
Most of the salmon available around here is farm-raised so this was a rare find I couldn't pass up.... besides, salmon freezes well and we eat so much of it that it's almost impossible for me to buy too much of it. The piece of salmon in the photo above was over 2.5 lbs. I used about 1.5 lbs for this recipe and froze the rest.
Salmon is such a 'super-food' for those of us dealing with autoimmune disease. It aids in reducing inflammation, it's easy to digest, and filled with Omega-3 fatty acids to calm parched skin and hair. Pair that with a side of steamed broccoli (another 'super-food' full of vitamins and anti-inflammatory properties) and you've got a one power-packed, flavor-filled dish!
The head of broccoli my husband picked up at the store was really small so I decided to bump up the volume by adding some straw mushrooms and pearl onions. You could easily change this up by using broccoli and cauliflower, an Asian-veggie mix, peapods with sliced water chestnuts... or even just broccoli!
Easy Pan-Seared Glazed Salmon with Asian-Sesame Veggies (no gluten, soy, dairy)
For the Salmon
3 T coconut aminos (or tamari if you can handle soy)
1 T gochujang
2 T coconut syrup (or organic maple syrup)
1 tsp grated ginger
1.5 lbs salmon (skin on or off) cut into even-sized portions.
salt and pepper
2 T olive oil
For the Veggies
1 T unsweetened rice wine vinegar
1 T coconut aminos (or soy sauce, or tamari)
1/2 T sesame oil
salt to taste
1 head of broccoli cut into bite-sized florets
1 can straw mushrooms, drained
1 jar pearl onions, drained
2 scallions sliced, reserve sliced green tops for garnish
Combine the first 4 ingredients for the salmon glaze and set aside
Combine the first 4 ingredients for the veggie dressing and set aside
Bring water in a steamer pot to a boil. Add the broccoli, mushrooms, pearl onions, scallion whites and cover to steam.
Heat a nonstick pan on medium high. While the pan is heating, pat the salmon pieces dry, salt/pepper and brush tops with the glaze.
Add the olive oil to the heated pan and allow it to warm (If you add the oil to the cold pan, it could burn while the pan heats and ruin the taste of your fish).
Gently place the salmon into the heated glazed size down. Cook for 4-5 minutes or until the salmon is seared. Brush remaining glaze on the 'bare' side, reduce heat to medium, and flip the salmon pieces. Continue cooking the salmon for 3-4 minutes basting with remaining glaze.
Remove the salmon to a platter, spoon the sauce left in the pan over the fish, and garnish with chopped scallion tops.
Transfer the steamed vegetables to a serving bowl, toss with the dressing (and a pinch of extra salt, if needed), squeeze some of the lemon over the veggies, and serve immediately.
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