Description
An Asian inspired Citrus Glazed Salmon incorporates spring veggies, along with a citrusy kick for a colorful and refreshing twist for dinner.
Ingredients
Scale
Salmon
- 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.
Citrus Glaze
- 1/2 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
Miso Carrots
- 16oz bag, Petite-Cut Carrots
- 4 tablespoons Miso Paste
- 2 teaspoons Sesame Oil
Ginger Snow Peas
- 12oz Snow Peas, fresh or frozen
- ½ teaspoon Ginger, fresh, grated
- ¼ teaspoon Sesame Oil
Instructions
Salmon
- 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.
Citrus Glaze
- 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.
Miso Carrots
- 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.
Ginger Snow Peas
- 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.
- Category: Main