Roasted Salmon with Brussels Sprouts, Carrots, and Warm Honey Vinaigrette
The sweet-tangy combo of honey and red wine vinegar makes so much sense here—we’re really wondering why it’s not more of a thing! Once rich butter is melted in, it brings a shiny glaze-level oomph to roasted salmon. And with a sprinkling of sesame seeds on top, you might have to wait for the #platedpics to post before digging in.
Total cook time
- 1 cup jasmine rice
- 10 ounces Brussels sprouts
- 1 pound carrots
- 3 scallions
- 4 cloves garlic
- 1 1/4 pounds salmon
- 2 ounces honey
- 1/2 cup red wine vinegar
- 30 2/5 grams unsalted butter
- 2 teaspoons sesame seeds
- canola oil
- kosher salt
- black pepper
Preheat oven to 450°F. In a small pot, combine rice, 1.5 cups water, and .5 teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.
While rice cooks, rinse all produce. Quarter Brussels sprouts lengthwise through roots. Cut carrots crosswise on a diagonal into .5-inch slices (see recipe tip). Trim and discard scallion roots; cut crosswise into 1-inch pieces, keeping whites and light greens separate from dark greens. Thinly slice garlic.
Line a baking sheet with foil. Add Brussels sprouts and carrots and toss with 1.5 tablespoons canola oil, 1 teaspoon salt, and pepper as desired. Arrange in a single layer and roast until beginning to soften, about 5 minutes. Meanwhile, pat salmon dry with paper towel. Season tops of fish with 1 teaspoon salt and pepper as desired, then drizzle over 1 tablespoon canola oil and rub in seasoning.
After 5 minutes of vegetables roasting, add scallion whites and light greens and garlic to baking sheet and toss to combine. Add salmon skin-side down, nestling among vegetables. Continue roasting until salmon is cooked through and opaque and vegetables are golden and tender, 12-14 minutes more.
While salmon and vegetables roast, combine honey (see recipe tip) and 1 tablespoon canola oil in a separate small pot over medium-high heat. Bring to a simmer, then reduce heat to medium and cook, whisking, until light amber in color, 2-3 minutes. Add red wine vinegar. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, whisking, until reduced by half, 5-7 minutes more. Remove pot from heat.
Whisk butter and .25 teaspoon salt into pot with vinaigrette, still off heat. Fluff rice with a fork, then stir in scallion dark greens to combine. Divide scallion rice among serving plates. Top with roasted vegetables, then roasted salmon. Drizzle over warm honey vinaigrette and garnish with sesame seeds. Enjoy!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.