Salty-Sweet Barbecue Salmon and Broccoli
This salmon and broccoli sheet-pan dinner gets a boost from bottled oyster sauce, which is made from caramelized oyster juices, salt and sugar, and tastes like a sweet yet briny soy sauce. It makes the perfect base for a rich barbecue sauce that comes together in just 10 minutes. Caramelized sugar, tomato paste and soy sauce quickly create depth, while vinegar balances the sweetness. The salty-sweet sauce complements the buttery salmon and does double duty as a glaze and finishing sauce. It also serves as a terrific marinade for chicken and steak, so you may want to make a double batch of it.
- Serves: 4 persons
- 1pound broccoli florets, cut into 1-inch pieces (about 8 cups)
- 12scallions, trimmed and halved crosswise
- 1(1-inch) piece fresh ginger, peeled and julienned (about 1 1/2 tablespoons)
- ¼cup safflower or canola oil
- Kosher salt and black pepper
- 2tablespoons finely chopped yellow onion
- 1tablespoon minced garlic
- 1teaspoon tomato paste
- 3tablespoons turbinado sugar (or 2 tablespoons light brown sugar)
- 6tablespoons oyster sauce
- 2tablespoons unseasoned rice vinegar
- 1tablespoon low-sodium soy sauce
- 4(6-ounce) skin-on salmon fillets
- Steamed rice, for serving
Step 1Heat oven to 450 degrees. On a rimmed baking sheet, combine broccoli, scallions, ginger and 2 tablespoons oil. Season with salt and pepper, and toss to coat. Spread in an even layer and roast until softened, about 15 minutes.
Step 2While the broccoli mixture roasts, prepare the oyster barbecue sauce: In a small saucepan, heat the remaining 2 tablespoons oil over low. Add onion and garlic, and cook until softened, about 2 minutes. Add tomato paste and cook, stirring frequently, for 1 minute. Add sugar and cook, stirring, until sugar dissolves and the mixture darkens slightly, about 3 minutes. Stir in 1/2 cup water (be careful, as the mixture may splatter a little), then the oyster sauce, vinegar and soy sauce. Bring to a simmer. (The sugar may seize, but keep stirring; it will dissolve.) Cook, stirring, until sauce is thickened, about 5 minutes. Season generously with pepper. Remove 1/2 cup and set aside for passing at the table.
Step 3Stir the roasted broccoli. Season salmon with salt and arrange on top of the broccoli. Liberally brush salmon all over with half of the remaining oyster barbecue sauce in the saucepan. Roast until the vegetables are caramelized and the salmon is cooked through, 8 to 10 minutes, basting salmon after 5 minutes with the barbecue sauce.
Step 4Divide salmon and vegetables among plates. Serve with steamed rice and the reserved barbecue sauce.