The tangy glaze is a great match for salmon, but it also pairs well with chicken and shrimp.
Avoid buying thin fish fillets because they will finish cooking before the vegetables.
skin-on salmon fillets
3/4teaspoonkosher salt
1/2teaspoonblack pepper
2(8.8-oz.)
Credit: Alison Miksch; Prop Styling: Mary Clayton Carl; Food styling: Karen Rankin
Combine soy sauce, molasses, ginger, vinegar, and garlic in a small saucepan over medium.
Cook, stirring often, until mixture simmers and reduces to about 12 cup, about 2 minutes.
Thinly slice green parts of scallions; reserve.
Cut white parts of scallions into 1-inch pieces, and place on a large rimmed baking sheet.
Add sugar snap peas and bell peppers.
Drizzle vegetables with oil, and toss to coat.
Spread in an even layer.
Reserve remaining molasses mixture.
Sprinkle salmon and vegetables evenly with salt and pepper.
Prepare rice according to package directions; divide evenly among serving plates.
Place salmon and vegetables on plates; sprinkle with scallion slices and sesame seeds.
Serve with remaining molasses mixture and, if desired, lime wedges.
