Soy-Mustard Salmon & Broccoli


from Sheet Pan Suppers by Molly Gilbert


• 4 heaping cups fresh broccoli florets (about 2 lbs)
• 1/4 cup extra virgin olive oil
• 1/4 cup plus 1 tablespoon soy sauce
• kosher salt and freshly ground black pepper
• 1 tablespoon dark brown sugar
• 1 tablespoon Dijon mustard
• 2 teaspoons whole-grain mustard (such as country Dijon or spicy brown)
• 2 teaspoons freshly squeezed lemon juice
• 4 to 6 skinless fillets salmon (about 5 ounces each)

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Let’s Cook:

1. Preheat the oven to 425°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper.
2. Spread the broccoli florets on the prepared pan, drizzle with the olive oil and 1/4 cup of the soy sauce, and sprinkle with a pinch each of salt and pepper. Roast the broccoli until it just starts to brown at the edges, about 20 minutes.
3. Meanwhile, make the glaze for the salmon: Whisk together the brown sugar, Dijon mustard, whole-grain mustard, the remaining 1 tablespoon soy sauce, and lemon juice in a small bowl until smooth.
4. Remove the broccoli from the oven. Arrange the salmon fillets, skinned side down, atop the broccoli. Spoon the glaze over the fish and return the pan to the oven. Roast for 10 minutes, until the salmon is nearly cooked through.
5. Remove the pan from the oven, set the oven to broil, and place a rack 4 inches from the heat. Place the pan under the broiler for about 3 minutes to fully thicken the glaze and brown the tops of the fillets.
6. Serve the salmon and broccoli hot, warm or at room temperature.

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