An Asian inspired Citrus Glazed Salmon incorporates the seasonal spring veggies of peas and carrots, along with a citrusy kick for a colorful and refreshing twist for dinner. Loaded with heart-healthy omega 3 fatty acids, salmon is a true superfood with disease fighting capabilities.
By Annelise McAuliffe
It’s time to welcome in the new season with delicious, seasonal food. Put a light and healthy dinner entree on your radar that capitalizes on the fresh flavors of spring, and that the whole family can enjoy together.
Straight from the bistroMD kitchen, this Asian inspired Citrus Glazed Salmon incorporates the seasonal spring veggies of peas and carrots, along with a citrusy kick of lemon; lime; and orange, for a colorful and refreshing twist on traditional salmon recipes. Loaded with heart-healthy omega 3 fatty acids, salmon is a true superfood with disease fighting capabilities.
- 1 pound of center-cut salmon fillet, skinned and cut into 4 portions
- Salt and Pepper, to taste
- Preheat oven to 450F. Season the salmon fillets lightly with salt and pepper and place on a non-stick baking sheet. Bake for 12-15 minutes until salmon is cooked through and flakes easily with a fork.
- ½ cup Mandarin Oranges, drained
- 1 ½ tablespoons Lime Juice
- 1 ½ tablespoons Lemon Juice
- 2 tablespoons Orange Juice
- 1 tablespoon Rice Wine Vinegar
- 2 Scallions, chopped
- Corn Starch, as needed
- 16oz bag, Petite-Cut Carrots
- 4 tablespoons Miso Paste
- 2 teaspoons Sesame Oil
- 12oz Snow Peas, fresh or frozen
- ½ teaspoon Ginger, fresh, grated
- ¼ teaspoon Sesame Oil
- Preheat oven to 450F. Season the salmon fillets lightly with salt and pepper and place on a non-stick baking sheet.
- Bake for 12-15 minutes until salmon is cooked through and flakes easily with a fork.
- In a sauté pan over medium heat, add the mandarin oranges, lime juice, lemon juice, orange juice, rice wine vinegar and scallions. Heat until it begins to boil then turn down the heat to a low simmer and allow to slightly reduce.
- If a thicker sauce is preferred, add corn starch to thicken to desired consistency.
- Preheat oven to 450F. Toss carrots, miso paste and sesame oil together in a bowl. Spread onto a baking sheet.
- Roast in the oven for about 20 minutes, stirring occasionally.
- Heat a sauté pan over medium heat with the sesame oil. When oil is heated, add the ginger and sauce for 1 minute. Add the snow peas and toss to coat with the oil and ginger.
- Saute 2-3 minutes if using fresh. Saute 7-8 minutes if using frozen.
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