sheet pan honey orange salmon bowls with spicy mayo
My philosophy right now: multiple pans, not a fan; single pan, yes I can.
Ingredients
- 1 lb salmon
- 2/3 cup orange juice
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 4 cups broccoli florets (1 large head)
- steamed rice, sesame seeds, and green onions, to serve
spicy mayo
- 1/2 cup vegan mayonnaise (or regular)
- 2 tbsp sriracha
- 1 tbsp honey
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment.
- In a bowl or jar, whisk or shake vigorously the orange juice, soy sauce, honey, rice vinegar, toasted sesame oil, ginger, and garlic.
- Pat the salmon filets very dry and place in a shallow dish. Pour 1/2 of the marinade over the fish, flipping to coat both sides. Let sit for 15 minutes at room temperature, or cover and marinate up to overnight in the fridge.
- Spread the broccoli on the prepared baking sheet. Toss with 1 tablespoon olive oil, salt, and pepper. Roast for 10 minutes.
- Push the broccoli to one side of the pan. Arrange the salmon filets on the other side. Roast for 10-15 minutes until done to your preference.
- While the salmon roasts, pour the remaining half of the marinade into a small saucepot and bring to a boil. Cook until reduced into a sauce, about 5-8 minutes. The sauce should coat the back of a spoon.
- To make the spicy mayo, stir together the vegan or regular mayonnaise, sriracha, and honey. Taste and adjust seasonings as needed.
- Divide the salmon and broccoli among bowls of rice. Top with sesame seeds, green onions, and a drizzle of spicy mayo, as desired.