Quick Broiled Salmon with Veggies

     The September 2013 issue of Cooking Light came right in time for some much needed inspiration!  I've been thinking a lot about making dinners once I go back to work-not always wanting to make the same thing mostly to expose Wren to a lot of different things.  When she was eating purees, it was easy to take something out of the freezer and vary her meals up.  Now that she is more aware of what she wants to eat and prefers "real" food, I have to be a little more creative.  Arnauld picked out this recipe for broiled salmon.  Wren has had salmon in the past and really liked it.  Unfortunately, this go around she wouldn't even put it in her mouth.  I don't get it!  We have some leftover, so I suppose I will try again tonight. 
     Arnauld and I enjoyed the meal- although I did not even attempt a pepper... one food that I just don't like at all.  The veggies were on the crispier side, almost raw.  Arnauld suggests sauteing them a bit before broiling if you want them a little more well done.  Start to finish, this dish only took 15 minutes.  You could definitely play around with the veggie selection.  The sauce really made the dish.

Quick Broiled Salmon with Veggies

Ingredients
1-2 lbs salmon fillets
3/8 tsp salt, divided
1/2 tsp ground pepper, divided
1 red bell peppers, sliced
1 cup onion, vertically sliced
1 cup snow peas
2 tbsp rice vinegar, divided
2 tbsp soy sauce
1 1/2 tbsp honey
1 tbsp water
2 tsp olive oil
2 tsp chili paste
1/2 tsp cornstarch (I didn't use this and the sauce was just fine)
3 garlic cloves, sliced
2 1/2 inch pieces of fresh ginger

Method
Preheat broiler to high.
1. Place a rimmed baking sheet in the oven to preheat for 5 minutes.
2. Sprinkle both sides of the salmon, evenly, with salt and pepper.  Arrange on the pan, skin side down.  Broil for 5 minutes.
3. Combine the remaining salt and pepper, bell peppers, onion, snow peas, and one tablespoon of rice vinegar.  Arrange the vegetables on the pan with the fish.  Broil for 3 minutes.
4. Combine the rest of the rice vinegar, soy sauce, and remaining ingredients in a microwave safe bowl.  Microwave on high for 2 minutes.  Allow the sauce to rest for 5 minutes before removing the ginger.  Serve with the fish and vegetables.