Blood Orange Glazed Salmon
Glaze
¼ cup packed brown sugar
½ cup orange marmalade
3 tablespoons Blood Orange Olive Oil (save 1 tablespoon for tossing asparagus)
½ teaspoon Sesame Oil
2 teaspoons Soy Sauce
½ teaspoon grated Ginger
2 garlic cloves minced
2 teaspoons Backyard BBQ (one for glaze, one for asparagus)
3 tablespoons Cranberry Pear Vinegar
½ orange thinly sliced
Salt & pepper to taste
1 lb. salmon, cut into four pieces
Veggies
1 ½ lbs. of asparagus (medium or thinner spears, tough ends trimmed)
1 tablespoon Blood Orange olive oil
2 garlic cloves minced
Backyard BBQ Seasoning
½ cup finely shredded Parmesan
Topping
6 scallions, thinly sliced with the green
¼ cup toasted sesame seeds
Directions
Combine the marmalade, oils, soy sauce, ginger, garlic & vinegar. Heat the oven to 400 degrees. Line a rimmed 17x12 baking pan with parchment paper. Place salmon on one side of baking pan. Brush the glaze on each side of the salmon. Top with orange slices.
Toss the asparagus with the remaining 1 tablespoon of Blood Orange olive oil, Backyard BBQ seasoning, garlic, salt & pepper.
Bake in preheated oven 10 minutes. Remove from oven, and toss asparagus with Parmesan cheese. Return to oven and bake until salmon has cooked through, about 5-10 minutes longer. Sprinkle with the toasted sesame seeds and scallions. Serve with the asparagus spears.
cook about 5 minutes on each side. Top with scallions and sesame seeds before serving.