Sea Best


Baked fresh vegetables complement the hint of sweetness atop these SALMON FILLETS. Baking and broiling your main ingredients make serving this dish easier than you may expect.


2pounds red potatoes, cut into 1-1/2 inch pieces
Olive oil to coat
3sprigs of rosemary, minced
Salt and pepper to taste
1yellow squash, cut into 11/2-inch pieces
1zucchini, cut into 11/2-inch pieces


Juice of 1 lemon, 1 lime, 1 small orange
1teaspoon molasses
1tablespoon honey
1tablespoon brown sugar
1tablespoon soy sauce
1/4cup mirin (or any white wine)
1teaspoon sambal (garlic chili paste) reserved
1package Sea Best Salmon, thawed


  • Sprinkle potatoes with olive oil, rosemary, salt and pepper.
  • Toss squash and zucchini in olive oil and salt.
  • Place potatoes and vegetables on baking sheet and place in oven on lowest rack.
  • Roast at 375°F stirring once for about 30-45 minutes.
  • While potatoes and vegetables are cooking, mix all glaze ingredients in pot and cook over medium heat for approximately 10-15 minutes or until syrupy. Set aside.
  • With approximately 8 minutes remaining on potatoes, brush salmon fillets with glaze mixture and place on a baking sheet.
  • Turn oven broiler up to high. Move potatoes and vegetables to bottom rack and place salmon fillets on middle rack. Broil for 8 minutes or until flakes easily with a fork.
  • Remove from oven and serve salmon, potatoes and vegetables together.