Honey-Soy-Glazed Salmon with Veggies and Oranges

We liked this dish a lot. You'll probably want to adjust the ingredient proportions in the honey mixture.  I found the sauce to be too sweet as specified. I added extra vinegar, soy sauce, pepper flakes and hot sauce until it had a little more "bite."  Use plenty of sauce.  Not only does it enhance the salmon without overpowering it, but it also flavors the vegetables really well.  I used a cara-cara orange which wasn't great to eat but which added a lot of flavor and aroma to the dish.  Broil to 145 degrees for done-but-still-moist.

2 servings

15 calculated points

Vouvray, Viognier

Ingredients

• 4 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon seasoned rice wine vinegar
• ¼ teaspoon dried crushed red pepper
• 1 pound fresh medium asparagus
• 8 ounces fresh green beans, trimmed
• 1 small orange, cut into 1/4- to 1/2-inch slices
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 4 (5- to 6-oz.) fresh salmon fillets
• Garnish: toasted sesame seeds

Directions

Preheat broiler with oven rack 6 inches from heat. Whisk together honey and next 4 ingredients in a small bowl.

Snap off and discard tough ends of asparagus. Place asparagus, green beans, and next 4 ingredients in a large bowl, and toss to coat.

Place salmon in center of a heavy-duty aluminum foil-lined sheet pan. Brush salmon with about 2 Tbsp. honey mixture. Spread asparagus mixture around salmon.

Broil 4 minutes; remove from oven, and brush salmon with about 2 Tbsp. honey mixture. Return to oven, and broil 4 minutes more. Remove from oven, and brush salmon with remaining honey mixture. Return to oven, and broil 2 minutes more. Serve immediately.