Ingredients
4 skin-on salmon fillets (each 5 ounces), preferably wild Alaskan
Kosher salt and freshly ground pepper
3 tablespoons reduced-sodium soy sauce
2 tablespoons light-brown sugar
2 tablespoons unseasoned rice vinegar, plus more for rice
2 bell peppers, cut lengthwise into 1 1/2-inch-thick strips
1 bunch thick asparagus (12 ounces), trimmed
8 ounces cremini or button mushrooms, halved
1 bunch scallions (about 8), trimmed
3 tablespoons vegetable oil, such as safflower
Cooked rice and toasted sesame seeds, for serving
Preparation
Preheat broiler on high with a rack 8 inches below element. Season fish in a dish with salt and pepper. Whisk together soy sauce, brown sugar, and vinegar; spoon half of mixture over fish. Let stand 10 minutes, turning a few times. Meanwhile, on a rimmed baking sheet, toss peppers, asparagus, mushrooms, and scallions with remaining soy mixture and oil; season.
Spread vegetables into a single layer and broil until tender and golden brown in places, 8 to 10 minutes. Nestle in fish, skin-sides up, and continue broiling until skins are crisp and fish is just cooked through, about 5 minutes.
Chop scallions and stir half into cooked rice; season with vinegar. Serve fish over rice with vegetables, any accumulated juices, remaining scallions, and sesame seeds.
