Instructions

• Preheat oven to 400°F.
• Make the sauce: In a small saucepan, whisk together 1/3 cup low-sodium soy sauce, 3 Tbsp of the 5 Tbsp water, 1/4 cup honey, 1 1/2 Tbsp rice vinegar, 3 cloves garlic (minced), 1 Tbsp minced ginger, and 1 tsp sesame oil. Season lightly with salt if desired.
• Bring the mixture to a boil over medium-high heat. While it is heating, in a small bowl whisk 2 1/2 tsp cornstarch with the remaining 2 Tbsp water until smooth.
• Pour the cornstarch slurry into the boiling sauce, reduce heat to medium, and stir constantly while allowing the sauce to boil for 1 minute to thicken. Remove from heat and let the sauce cool 5–10 minutes.
• After the sauce has cooled slightly, reserve (set aside) 1/4 cup of the sauce for serving.
• Prepare the vegetables: Toss 4 cups broccoli florets (chopped small) and 1 1/2 cups thinly sliced carrots with 2 1/2 Tbsp olive oil and season with salt and freshly ground black pepper to taste.
• Cut four sheets of aluminum foil, each about 14 inches long. Divide the broccoli-and-carrot mixture among the four foil sheets, arranging the vegetables in an even layer down the center of each sheet.
• Brush the bottom side of each of the 4 (6-oz) skinless salmon fillets with a scant tablespoon of the remaining sauce, then place each fillet, brushed side down, on top of the vegetables on its foil sheet. Brush the top of each fillet with another scant tablespoon of sauce.
• Fold the short sides of each foil sheet inward and roll or fold the edges up to seal, leaving a little space inside each packet for heat to circulate (do not wrap tightly). Place the foil packets on a baking sheet.
• Bake the packets in the preheated oven until the salmon is cooked through, about 25 minutes.
• Carefully open the packets (watch for hot steam). Serve the salmon and vegetables over cooked brown or white rice if desired. Spoon reserved sauce over the salmon, then sprinkle with 2 chopped green onions and sesame seeds for garnish.