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Description
A mixture of chile crisp, soy sauce and honey coats salmon bites that roast alongside scallions and asparagus for a quick and colorful weeknight dinner. While the salmon doesn’t need to be cubed, it’s an easy and enjoyable way to eat it; the bite-size pieces can be served over rice, cooked grains or big salads. Much like a grain bowl component, this recipe is versatile, and works as an add-on or base. Finish it as you’d like: Try some gently torn fresh cilantro, toasted sesame seeds, flaky sea salt, lime slices or an extra drizzle of chile crisp.
Ingredients
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1tablespoon store-bought or homemade chile crisp, plus more for serving 1tablespoon soy sauce 1teaspoon honey 2pounds skinless, center-cut salmon (1 to 1 ½-inch thick), cut into 1 to 1 1/2-inch cubes 1bunch scallions, light green and white parts thinly sliced (dark greens reserved for another use) 1bunch asparagus, trimmed Kosher salt 2tablespoons olive oil Cooked grains or salad greens (optional), for serving
Directions
Heat the oven to 400 degrees. In a large bowl, combine the chile crisp, soy sauce and honey. Add the salmon and sliced scallions; toss to coat. Add the asparagus to a sheet pan; season with salt and toss with the olive oil until shiny. Add the salmon mixture to the pan, nestling the salmon between spears or on top, if needed. Place any larger cubes near the edges of the pan, so they’ll cook evenly. Roast in the oven until the salmon is just cooked through and the asparagus crisp-tender, about 12 minutes. Season to taste with salt. Serve with cooked grains or salad greens, if desired.
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