Ingredients
1/2 cup thinly sliced green onions, divided1/3 cup reduced-sodium soy sauce1/4 cup packed brown sugar1/4 cup honey2 tablespoons sesame seeds, divided2 tablespoons rice vinegar3 garlic cloves, chopped1 tablespoon sesame oil1 teaspoon crushed red pepper flakes1 teaspoon minced fresh gingerroot1 salmon fillet (2 pounds)4 cups fresh broccoli florets3 medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 4 cups)1/4 cup olive oil1/2 teaspoon salt1/2 teaspoon pepperHot cooked rice, optional
Preparation
In a large bowl, whisk 1/4 cup green onions, soy sauce, brown sugar, honey, 1 tablespoon sesame seeds, vinegar, garlic, sesame oil, pepper flakes and ginger until blended. Pour 1/2 cup marinade into a shallow dish. Add salmon; turn to coat. Refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade.
Preheat oven to 400°. Drain salmon, discarding marinade in dish. Place salmon on a greased rimmed baking sheet. Toss broccoli and zucchini with oil, salt and pepper; arrange in a single layer around salmon. Bake until salmon just begins to flake easily with a fork and vegetables are crisp-tender, 20-25 minutes.
Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 10-12 minutes. Serve salmon and vegetables with sauce and, if desired, rice. Top with remaining 1/4 cup green onions and 1 tablespoon sesame seeds.
