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The Boston Globe

Food & dining

sunday supper

Recipe for glazed salmon with spring vegetables

Sally Pasley Vargas for The Boston Globe

Serves 4 with leftovers

VEGETABLES

2tablespoons sesame seeds
2tablespoons vegetable oil
1red onion, sliced
2bunches asparagus, tough ends trimmed, spears cut into 2½-inch pieces
Salt and pepper, to taste
¼cup water, or more if needed
¾pound sugar snap peas, trimmed and halved on the diagonal
1teaspoon dark sesame oil

1. In a large skillet over medium heat, toast the sesame seeds, shaking the pan constantly, for 3 minutes or until browned. Remove from the pan.

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2. Return the skillet to the heat and add the oil. Add the onion, asparagus, salt, and pepper. Cook, stirring, for 1 minute. Add ¼ cup water and continue to cook, stirring, for 2 minutes. Add the snap peas and cook, stirring, for 1 minute, or until the vegetables are tender. Add more water, 1 tablespoon at a time, if the pan seems dry. Taste for seasoning and add more salt and pepper, if you like.

3. Reserve 1 cup of the vegetables for the salmon cakes. Stir the sesame oil and sesame seeds into the remaining vegetables.

SALMON

Vegetable oil (for sprinkling)
¼cup white miso
¼cup maple syrup
2tablespoons grainy mustard
1piece (1 inch) fresh ginger, finely chopped
2tablespoons vegetable oil
1tablespoon water
pounds boneless salmon (skin intact), cut into 1-inch-wide strips

1. Turn on the broiler. Brush a baking sheet with oil.

2. In a large bowl, combine the miso, maple syrup, mustard, ginger, oil, and water. Add the salmon strips and toss well.

3. Place the salmon on the baking sheet, skin sides up. Broil 5 inches from the element for 5 to 7 minutes, or until the salmon is cooked through and browned. Set aside 4 strips for the salmon cakes.

4. Arrange the vegetables on each of 4 plates and top with salmon.

Sally Pasley Vargas

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