Preheat oven to 400°F. Line a 12×18-inch rimmed baking sheet with parchment paper.
For the glaze, in a small saucepan whisk together orange zest, orange juice, lemon juice, lime juice, honey, preserves, ponzu, coriander and ginger; bring to boiling over medium-high heat. Reduce heat; simmer 7 minutes or until reduced by half, stirring occasionally. Remove from heat.
Place fillets on one half of baking sheet; brush fillets with half the glaze. Snap off tough ends of asparagus, and peel stalks. Place asparagus and peppers in a single layer on other half of baking sheet. Drizzle with oil, season with salt and pepper to taste, and toss to coat.
Bake 10 to 12 minutes or until fish flakes easily with a fork and vegetables are crisp-tender, brushing occasionally with remaining glaze. Transfer fillets and vegetables to a platter, sprinkle fillets with sesame seeds (if desired), and serve.
Make it a meal: Serve with an avocado and cherry tomato salad sprinkled with sesame seeds.
Culinary: Citrus Juice Yields
1 orange yields approximately 3 tablespoons juice
1 lemon yields approximately 2 tablespoons juice
1 lime yields approximately 2 tablespoons juice
Nutrition: Salmon
Salmon is very popular because it’s well suited to a variety of cooking methods and seasonings, and is rich in Omega-3 fatty acids.
Make it Gluten Free: Dependent on using a Gluten Free ponzu sauce.
Ingredients
Directions
Preheat oven to 400°F. Line a 12×18-inch rimmed baking sheet with parchment paper.
For the glaze, in a small saucepan whisk together orange zest, orange juice, lemon juice, lime juice, honey, preserves, ponzu, coriander and ginger; bring to boiling over medium-high heat. Reduce heat; simmer 7 minutes or until reduced by half, stirring occasionally. Remove from heat.
Place fillets on one half of baking sheet; brush fillets with half the glaze. Snap off tough ends of asparagus, and peel stalks. Place asparagus and peppers in a single layer on other half of baking sheet. Drizzle with oil, season with salt and pepper to taste, and toss to coat.
Bake 10 to 12 minutes or until fish flakes easily with a fork and vegetables are crisp-tender, brushing occasionally with remaining glaze. Transfer fillets and vegetables to a platter, sprinkle fillets with sesame seeds (if desired), and serve.