sticky cranberry ginger salmon
Saucy oven baked fish and broccoli for a healthy, quick weeknight fixture to help you stick your resolutions out longer than a week.
Ingredients
- 1 lb salmon
- 2 cups broccoli, cut into small florets
- 2 tbsp sesame oil
- 1/3 cup cranberry juice
- 1/3 cup orange juice
- 1/4 cup soy sauce
- 2 shallots, minced
- 3 cloves garlic, grated
- 1 tbsp fresh ginger, grated
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1/2 tsp red pepper flakes
- 1 cinnamon stick
- 1 tbsp corn starch
- rice, sesame seeds, and green onions, to serve
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Pat salmon dry and season with salt and pepper. Drizzle one tablespoon sesame oil and set on one side of the baking sheet. Toss broccoli with remaining tablespoon of oil and a pinch each of salt and pepper. Spread on the opposite side. Bake for 10 minutes.
- While the fish and broccoli bake, prepare the sauce. In a small pot, whisk together the cranberry juice, orange juice, soy sauce, shallots, garlic, ginger, honey, rice vinegar, red pepper, and cinnamon stick. Bring to a boil and cook until reduced by half, about 8-10 minutes. Remove the cinnamon stick after 3-5 minutes. Whisk in the corn starch.
- Remove the sheetpan from the oven. Pour the thickened sauce over the salmon. Return to the oven for 5 more minutes or until salmon reaches desired doneness. Shred the salmon and serve over rice with the broccoli, sesame seeds, and scallions, as desired.