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Broiled Salmon with Vegetables and Scallion Rice
  • 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 ½-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
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