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Wednesday, 25 May 2016

Orange Ginger Glazed Salmon with Roasted Asparagus

This is an all-star, easy to follow meal that celebrates spring.  The highlight of this dish is the beautifully roasted asparagus, seasoned only with freshly ground pepper and salt, bringing out its inherit sweetness.

2 salmon fillets
1/3 cup orange marmalade
1-inch knob of ginger root, grated
3 tablespoons soy sauce
2 tablespoons olive oil
1 orange, juiced by hand (or substitute 1/3 cup orange juice)
1 bunch asparagus, tough ends removed
Pepper, freshly ground
Salt, freshly ground


Preheat oven to 400 degrees F. Line two baking sheets with foil. Arrange salmon on one baking sheet and asparagus on the other. Generously sprinkle both with salt and black pepper.

In a small bowl, whisk together marmalade, ginger, soy sauce, olive oil, and orange juice. Pour over the salmon. Drop the orange peels onto the baking sheet along with the salmon.

Bake the salmon about 10 - 15 minutes, or until cooked through. To brown the top, turn the broiler on for the last 3 or so minutes (optional).

Bake the asparagus for 15-20 minutes, or until tender.

Serve immediately.

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