Broiled Salmon with Vegetables and Scallion Rice

marthastewart.com

Dianne Smith-Harper

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

Directions at marthastewart.com

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