Honey Teriyaki Salmon and Veggies in Foil

Ingredients

• 1/3 cup low-sodium soy sauce
• 5 Tbsp water, divided
• 1/4 cup honey
• 1 1/2 Tbsp rice vinegar
• 3 cloves garlic, minced
• 1 Tbsp minced ginger
• 1 tsp sesame oil
• 2 1/2 tsp cornstarch
• 4 skinless, salmon fillets
• 4 cups broccoli florets
• 1 1/2 cups thinly sliced carrots
• 2 1/2 Tbsp olive oil
• Salt and freshly ground black pepper
• 2 green onions, chopped
• Sesame seeds, for garnish
• Cooked brown or white rice, for serving

Directions

1. Heat the oven to 400 degrees. To make the sauce, whisk the soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger, and sesame oil in a small saucepan. Add a light pinch of salt if it needs it. Set the pan over medium-high heat and bring the mixture to a boil. In a small bowl, whisk the cornstarch with the remaining 2 Tbsp water until smooth. Stir that into the sauce, lower the heat to medium, and boil for 1 minute, stirring the whole time. Take the pan off the heat and let the sauce cool a bit, about 5 – 10 minutes.
2. For the salmon and vegetables, toss the broccoli and carrots with the olive oil, then season with salt and pepper. Tear off 4 sheets of aluminum foil, each 14-inch long. Divide the vegetables between the sheets, arranging them in the center in a fairly even layer. Reserve 1/4 cup of the sauce, then brush the underside of each salmon fillet with a scant tablespoon of sauce. Turn the fillets over and set them on top of the vegetables. Brush the tops with another scant tablespoon of sauce.
3. Bring the short sides of each foil sheet toward the middle and seal them together, then fold up the edges. Leave a little space inside each packet so the heat can move around rather than wrapping them too snugly. Transfer the packets to a baking sheet. Bake until the salmon is cooked through, about 25 minutes. Serve with brown or white rice, if you like, along with the reserved sauce, and finish with green onions.