About the Recipe
One of the dishes you will find at the Great Northern Food Hall is smørrebrød, open-faced sandwiches built on slabs of buttered, dark rye bread. An iconic Danish dish, smørrebrød began as a 19th-century workingman’s lunch — leftovers piled on bread that could be packed up and taken to work — and have evolved into high art. All over Copenhagen, you will find bakery windows filled with beautifully constructed smørrebrød topped with meat, fish, and cheese, all to be washed down with shots of fiery aquavit.
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds,
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce.
Garnish with toasted sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Serve with brown rice and sautéed red peppers and zucchini slices.