Ingredients
⅓cuplow-sodium soy sauce
5tbspwater,divided
¼cuphoney
1½tbsprice vinegar
3clovesgarlic,minced
1tbspginger,minced
1tspsesame oil
2½tspcornstarch
4salmon fillets,(6 oz), skinless
4cupsbroccoli florets,chopped small
1½cupscarrots,thinly sliced
2½tbspolive oil
salt and freshly ground black pepper
2greenonions,chopped
sesame seeds,for garnish
cooked brown rice,or white rice, for serving
Preparation
Preheat oven to 400 degrees F.
In a small saucepan whisk together soy sauce, 3 tablespoons water, honey, rice vinegar, garlic, ginger and sesame oil. Season lightly with salt as needed.
Bring to a boil over medium-high heat. In a small bowl whisk together cornstarch with remaining 2 tablespoons of water until well combined.
Pour into sauce mixture, reduce to medium and allow to boil 1 minute while stirring constantly.
Remove from heat and let cool slightly for about 5 to 10 minutes.
Toss broccoli and carrots with olive oil and season with salt and pepper.
Cut 4 sheets of 14-inch length aluminum foil. Divide broccoli and carrot mixture among sheets layering in center in an even layer.
Set aside ¼ cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate and place salmon over veggies. Brush tops of salmon with another scant tablespoon of the sauce mixture.
Pull sides of foil inward (the short length) and seal then roll edges up. Place packets on a baking sheet.
Bake in preheated oven for about 25 minutes until salmon has cooked through.
Serve with brown or white rice if desired and remaining sauce. Sprinkle with green onions.
