How do salmon stay in shape? They do a lot of “fish-ical” exercise! Ha, get it?! Well, whether you’re also a fitness enthusiast, or just a food fanatic, Crack Salmon will certainly tickle your fancy. These flaky fillets get nestled next to some fresh veggies and are served over a bed of rice for a meal you’ll be pumped about. The sweet molasses glaze that’s drizzled over the top is the pure flavor gains you’re longing for. Isn’t it funny how something like Crack Salmon can be so good for your taste buds and nourishment for your body? That’s the kind of food humor we’re here for!
Ingredients
For the salmon fillets:
- 1/3 cup soy sauce
- 1/4 cup molasses
- 1 tablespoon ginger, freshly grated
- 1 tablespoon rice vinegar
- 2 teaspoons garlic, minced
- 1 bunch fresh scallions, green parts sliced and white parts cut into 1-inch-thick pieces
- 6 ounces sugar snap peas, trimmed
- 2 medium yellow bell peppers, cut into 1/2-inch-thick wedges
- 2 tablespoons olive oil
- 4 (6-ounce) salmon fillets, skin-on
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
For serving:
- 2 (8.8-ounce) packages microwaveable rice, cooked and warm
- 4 teaspoons toasted sesame seeds
- lime wedges, optional, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a small saucepan over medium heat, add the soy sauce, the molasses, the ginger, the vinegar, and the garlic and cook, stirring often, until it comes to a simmer and reduces to about 1/2 cup, about 2 minutes.
Step 3 –Transfer the sauce mixture from the heat.
Step 4 –On a large rimmed baking sheet, place the white parts of the scallions, the sugar snap peas, and the bell peppers.
Step 5 –Drizzle the veggies with the oil and toss to coat. Spread the veggies out in an even layer.
Step 6 –Place the salmon fillets, skin-side down, nestled in the veggie mixture.
Step 7 –Sprinkle about 1 tablespoon of the sauce mixture over each of the salmon fillets.
Step 8 –Sprinkle the salmon fillets and the veggies with the salt and the pepper.
Step 9 –Bake the salmon fillets and the veggies until the fish reaches an internal temperature of 145 degrees F and the veggies are tender and lightly browned, about 16-18 minutes.
Step 10 –Plate the salmon fillets and the veggies over the cooked rice.
Step 11 –Serve the salmon fillets and the veggies drizzled with the remaining sauce mixture, sprinkled with the green onion slices and the sesame seeds, and with the lime wedges.
