Food & Cooking Recipes Broiled Salmon with Vegetables and Scallion Rice Be the first to rate & review! By Greg Lofts Greg Lofts Website Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on February 14, 2022 Print Rate It Share Share Tweet Pin Email Photo: Chris Simpson Prep Time: 10 mins Total Time: 25 mins Servings: 4 To make this speedy sheet pan recipe a success, nestle salmon fillets into the pan once the vegetables have softened. A blast of high heat crisps the skin but doesn't overcook the fish. Ingredients 4 skin-on salmon fillets (each 5 ounces), preferably wild Alaskan Kosher salt and freshly ground pepper 3 tablespoons reduced-sodium soy sauce 2 tablespoons light-brown sugar 2 tablespoons unseasoned rice vinegar, plus more for rice 2 bell peppers, cut lengthwise into 1 ½-inch-thick strips 1 bunch thick asparagus (12 ounces), trimmed 8 ounces cremini or button mushrooms, halved 1 bunch scallions (about 8), trimmed 3 tablespoons vegetable oil, such as safflower Cooked rice and toasted sesame seeds, for serving Directions Preheat broiler on high with a rack 8 inches below element. Season fish in a dish with salt and pepper. Whisk together soy sauce, brown sugar, and vinegar; spoon half of mixture over fish. Let stand 10 minutes, turning a few times. Meanwhile, on a rimmed baking sheet, toss peppers, asparagus, mushrooms, and scallions with remaining soy mixture and oil; season. Spread vegetables into a single layer and broil until tender and golden brown in places, 8 to 10 minutes. Nestle in fish, skin-sides up, and continue broiling until skins are crisp and fish is just cooked through, about 5 minutes. Chop scallions and stir half into cooked rice; season with vinegar. Serve fish over rice with vegetables, any accumulated juices, remaining scallions, and sesame seeds. Rate it Print