Salty-Sweet BBQ Salmon and Broccoli
Updated June 24, 2023
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 1pound broccoli florets, cut into 1-inch pieces (about 8 cups)
- 12scallions, trimmed and halved crosswise
- 1(1-inch) piece fresh ginger, peeled and julienned (about 1½ tablespoons)
- ¼cup safflower or canola oil
- Kosher salt and black pepper
- 2tablespoons finely chopped yellow onion
- 1tablespoon minced garlic
- 1teaspoon tomato paste
- 3tablespoons turbinado sugar (or 2 tablespoons light brown sugar)
- 6tablespoons oyster sauce
- 2tablespoons unseasoned rice vinegar
- 1tablespoon low-sodium soy sauce
- 4(6-ounce) skin-on salmon fillets
- Steamed rice, for serving
Nutritional analysis per serving (4 servings)
651 calories; 37 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 11 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 41 grams protein; 1043 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. On a rimmed baking sheet, combine broccoli, scallions, ginger and 2 tablespoons oil. Season with salt and pepper, and toss to coat. Spread in an even layer and roast until softened, about 15 minutes.
- Step 2
While the broccoli mixture roasts, prepare the oyster barbecue sauce: In a small saucepan, heat the remaining 2 tablespoons oil over low. Add onion and garlic, and cook until softened, about 2 minutes. Add tomato paste and cook, stirring frequently, for 1 minute. Add sugar and cook, stirring, until sugar dissolves and the mixture darkens slightly, about 3 minutes. Stir in ½ cup water (be careful, as the mixture may splatter a little), then the oyster sauce, vinegar and soy sauce. Bring to a simmer. (The sugar may seize, but keep stirring; it will dissolve.) Cook, stirring, until sauce is thickened, about 5 minutes. Season generously with pepper. Remove ½ cup and set aside for passing at the table.
- Step 3
Stir the roasted broccoli. Season salmon with salt and arrange on top of the broccoli. Liberally brush salmon all over with half of the remaining oyster barbecue sauce in the saucepan. Roast until the vegetables are caramelized and the salmon is cooked through, 8 to 10 minutes, basting salmon after 5 minutes with the barbecue sauce.
- Step 4
Divide salmon and vegetables among plates. Serve with steamed rice and the reserved barbecue sauce.
Private Notes
Comments
Hoisin has a completely different flavor from oyster sauce. Hoisin is relatively sweet. The ubiquitous peanut dipping sauce is sweetened with hoisin. Buy oyster sauce. It is available in most grocery stores. It is great tossed with spinach or broccoli with a few sesame seeds and has many other uses in Asian recipes.
Oyster sauce is very thick and not as salty as fish sauce. I would maybe substitute hoisin sauce for the oyster sauce and then add a teaspoon of fish sauce instead of the tablespoon of soy.
The sauce takes a lot longer than 15 minutes to come together. It should be the first step and put your broccoli in the oven once you start to simmer the sauce.
I made the sauce entirely as written, as my first step. I used frozen (thawed and drained) broccoli, removed the salmon skin and cut the salmon into 1-inch cubes, and then tossed broccoli, salmon, and scallions together in the sauce and cooked it all on a pan at 400 for 10 minutes, tossing halfway, and served it over rice. Turned out perfect!
Make sauce 1st, little less sugar, add red pepper flake, broccoli and scallions for 400 10 minutes
Veggies were done and browning after the initial 15 minutes. Cook for less time before adding fish. Don’t skimp on the ginger…and add more broccoli. Absolutely delish!