All the flavors of your favorite hibachi restaurant, made right at home on one sheet pan. Cubed salmon marinates in a sesame soy sauce while the vegetables roast to tender-crisp perfection. Minimal cleanup, maximum flavor.
Ingredients
- 2 lbs fresh salmon, cubed
- 8 oz mushrooms, quartered
- 1 vidalia onion, diced large
- 1 pkg precut fresh broccoli
- 2 zucchini, chopped
- 1 baby bok choy, trimmed
- 2 bell peppers, diced large
- 1 clove garlic, chopped
- ¼ cup low sodium soy sauce
- 2 tbsp sesame oil, separated
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil, separated
- Salt and pepper to taste
Directions
- 1
Preheat oven to 400 degrees with large sheet pan inside.
- 2
Cube salmon and place in a bowl. Add ¼ cup soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar and mix thoroughly. Cover and refrigerate for at least 30 minutes.
- 3
Cut up all vegetables so that each piece is similar in size. Add all vegetables to a large bowl. Add remaining soy sauce, sesame oil and rice vinegar. Add a dash of salt and pepper and mix well.
- 4
Remove pan from oven and spread vegetables on hot sheet pan and cover with foil or silicone baking sheet.
- 5
Bake in the oven for about 15 minutes or until vegetables are tender-crisp.
- 6
Spread salmon evenly on top of vegetables and bake covered for another 20–30 minutes or until salmon reaches 145 degrees.
- 7
Halfway through, add cubed butter and return to oven.
- 8
Serve with homemade yum yum sauce and 5 minute fried rice.
Tips & Variations
- ✦Cut all vegetables to a similar size so they cook evenly.
- ✦Marinating the salmon for longer (up to 2 hours) deepens the flavor.
- ✦Serve with yum yum sauce and fried rice to complete the hibachi experience.