This teriyaki-inspired glaze gets it syrupy richness from a surprise ingredient: molasses. Combined with rice vinegar, tamari or soy sauce, and toasted sesame oil, the glaze adds a flavorful Asian-inspired kick to both the roasted salmon fillets and the broccoli florets. The roasted salmon is served with a sprinkling of sesame seeds, and if you are so inclined, the broccoli can be amped up with some roasted sliced hot peppers as well. I served this one-pan dish with a brown rice pilaf flavored with curry powder, toasted cashews, and some thinly sliced carrots and cabbage. I think it would also be lovely served over tender rice noodles as well.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/267640/ginger-roasted-salmon-broccoli/ )

Tagged: Asian-inspired, broccoli, Eating Well, Eating Well Magazine, fish, ginger, ginger roasted salmon and broccoli, molasses, rice vinegar, roasted broccoli, roasted salmon, salmon, salmon with broccoli, sesame seeds, soy sauce, tamari, toasted sesame oil