Autumn Salad
Autumn Salad requires approximately 45 minutes from start to finish. This gluten free recipe serves
Broiled Salmon With Vegetables and Scallion Rice
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
Instructions
Broiled Salmon With Vegetables and Scallion Rice serves 4 original recipe by Martha Stewart.
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