Simple roasted fish makes for flexible leftovers

Forming bits of leftover roast halibut and potatoes into croquettes, I was reminded of why I love sheet-pan suppers.

Call them croquettes, fish cakes or patties, these were the obvious way to recast leftovers from a halibut steak I had roasted several nights ago with fingerling potatoes, a few small Brussels sprouts and asparagus spears. I combined the flaked fish and small-diced potatoes with leftover gremolata, bound with a beaten egg, then coated the patties in panko for a flavor and texture that rivaled crab cakes. 

Heralding dinner prepared on a single sheet pan admittedly smacks of touting slow cooker and multi-cooker meals as something magical. But I do appreciate the minimal cleanup from dinner and the way that ingredients can mingle a bit but still retain their individuality. That way I can devise a completely new meal from what we don’t eat the first time around, instead of dishing up servings of the same casserole more than once in the same week.

In that vein, recipe testers for the Detroit Free Press advocated putting this leftover roast salmon onto a green salad. The roasted vegetables could be tossed into pasta or couscous. The recipe is a great starting point for delving into so-called sheet-pan suppers and almost foolproof, so long as the salmon isn’t overcooked. An instant-read thermometer inserted into the fillet should register 130 F as the ideal doneness.        

Tribune News Service photo

Soy-Glazed Salmon With Veggies and Citrus

3 tablespoons light-brown sugar

2 tablespoons reduced-sodium tamari or soy sauce

1 tablespoon canola oil, plus more for drizzling on vegetables

1 pound center-cut salmon fillet, cut into 3 to 4 pieces (have your fishmonger do this for you) with skin

1 medium red onion, peeled and cut into quarters

2 to 4 cups vegetables of choice in pieces (broccoli, snow peas, carrots, zucchini)

Salt and pepper (optional)

1 mandarin orange, peeled, segmented and diced

1 scallion, trimmed and sliced (optional)

Preheat the broiler to low. Line a sided baking sheet with parchment paper or foil.

Use paper towel to pat salmon steaks dry; place to one side of the baking sheet.

In a small bowl, mix together the brown sugar, tamari and oil. Drizzle about half of soy mixture over the salmon fillets. Place the onion and other vegetables on baking sheet opposite salmon, drizzle with some oil and, if you like, season with salt and pepper.

Broil for about 10 minutes or until salmon is cooked through. Remove from oven and drizzle some remaining soy mixture and let rest for about 2 minutes before transferring to plates.

To serve, slide a spatula between skin and salmon and transfer to a plate. Arrange vegetables on plate and top salmon with diced mandarin. Garnish with scallion slices. Once plated, spoon any additional pan juices over salmon and vegetables if desired.

Makes 2 to 4 servings.

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