Roasted Asparagus Bundles/Honey-Soy Broiled Salmon

I made it today:

1- Roasted Asparagus Bundles:

Ingredients

* 1 pound fresh asparagus spears, tough ends trimmed and discarded
* 4 scallions, root end trimmed
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper

Directions

Preheat oven to 400 degrees F.

Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender. Wrap individual portions of asparagus with scallion to tie into bundles.

2-Honey-Soy Broiled Salmon

Ingredients

* 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 (see Tip)

Directions

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 and garnish with sesame seeds.

How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.