Orange Ginger Salmon with Sesame Peas & Carrots

Call this Orange Ginger Salmon an easy dinner recipe with delicious umami flavors!

Citrusy. Fragrant. Savory. These are just a few words to describe the harmonized flavors of this dish. It’s simple to prepare yet elegant enough to serve at a fine dining restaurant. The combination of flavors is complex with varying levels of bright citrusy orange, aromatic ginger and garlic, and deeply rich sesame oil. The succulent salmon is well accompanied by naturally sweet sugar snap peas and carrots which are lightly coated in a fragrant mixture of sesame and soy sauce. Every flavor you could ever want can be found in this colorful plate.

What you will need to make Orange Ginger Salmon and veggies

Ingredients

• Salmon steaks
• Orange marmalade
• A couple of oranges (one for its zest; the second–half for garnish and the other for its juice)
• Ginger and garlic paste (Gourmet Garden Stir-in Pastes are recommended to Simplify Your Life
• Soy Sauce
• Sesame oil and seeds
• Garlic (dried minced or freshly grated)
• Chili Oil
• Sugar snap peas and carrots (or other veggies of your choice)

How to make this glazed and baked salmon recipe

1. Prep the salmon

Start by preheating the oven to 425 degrees F. Then, line a baking sheet with foil and spray it liberally with cooking spray. Pat the salmon dry with a paper towel then season both sides of each fillet with salt and pepper. Place them on the baking sheet.

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2. Make the orange glaze

In a small glass bowl, mix together the marmalade, soy sauce, orange juice and zest, ginger, garlic, sesame and chili oils, white pepper. Microwave the mixture for 30-40 seconds to slightly reduce the liquid. Then, place it in the refrigerator to cool for about 5 minutes.

3. Glaze the salmon and bake it

While the glaze is cooling, place the orange slices on the foil next to the salmon and sprinkle the top of them with sugar. Generously spoon the glaze over the top of the salmon (do not touch the salmon with the spoon to avoid contamination). Be sure to reserve some of the glaze to pour over the salmon after it has cooked.

Bake the salmon for 8-10 minutes then remove it from the oven. It’s ready to eat just yet! Turn the oven temperature up to broil for now.

4. Prep the snap peas, carrots, and sesame glaze

To prepare the veggies, begin by cutting off the tops of the peas and slicing the carrots diagonally. Add them to a medium-sized bowl.

In a separate small bowl, combine sesame oil, ginger paste, soy sauce, and sesame seeds. Pour the sauce over the veggies and stir to coat evenly. Microwave the veggies, covered, for 1 minute and 30 seconds until gently steamed and tender. Set aside.

Cooking Tip: Two ways to prep sugar snap peas

Sugar snap peas are perfect in this dish because they are delightfully vibrant, crisp, and sweet. Each time I prepare them, I tend to alternate between two different but equally effective methods.

Method One

The first method includes snapping the top and bottom stems by hand and pulling them down the length of the pea pod.

Method Two

In the second method (the super lazy method), I just cut the top stems off with a sharp knife (and not removing the long stems). When cooked properly, the stems are not unpleasant to eat with the pod. However, if you want to completely avoid any long stems not easily breaking down while chewing (or if serving to small children), you can remove them.

5. Lightly char the salmon and oranges under the broiler

Return the tray of salmon and orange slices to the oven. Allow them to slightly char on the edges for 3-5 minutes. Drizzle the remaining marinade over the salmon while it is warm before serving. Pair the salmon with the sesame veggies and enjoy!

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More elegant salmon and other fish recipes

• Stacked Tuna Poke Bowl
• Tuna & Avocado Salad with Sesame Maple Dressing
• One Pan Roast: Salmon, Stuffed Portobello & Zucchini
• Roasted Salmon & Veggie Stove-top Frittata