- ¼ cup hoisin sauce
- 1 tablespoon honey
- 2 to 4 teaspoons Sriracha
- 1 ½ pounds responsibly farmed or U.S. wild-caught salmon fillets, preferably skinned
- 2 tablespoons roasted/toasted sesame seeds
- 2 navel oranges
- 5 scallions
- Preheat the oven to 425 degrees. Line a quarter baking sheet with aluminum foil (for easy cleanup).
- Stir together the hoisin, honey and Sriracha (to taste) in a mixing bowl. You can stir in a few teaspoons of the sesame seeds for extra flavor, at this point.
- Discard the salmon skin (if it’s attached) by using a sharp knife to gradually cut it away from the fish. Cut the fish into 2-inch chunks or cubes, placing them in the bowl as you work.
- Toss gently to coat; let sit while you prep the remaining ingredients.
- Peel the oranges, then cut them into large chunks. Trim the scallions, then cut the white and green parts into 1-inch lengths.
- Build the skewers by adding the salmon, scallion and orange pieces, in that order, repeating as needed. Arrange on the quarter baking sheet; drizzle any remaining sauce from the bowl over the skewers. Sprinkle a nice coating of sesame seeds evenly over each skewer.
- Roast (upper rack) for 8 to 10 minutes, until the fish is done to your liking (you can check it with a fork; the salmon should gently flake). Serve warm.
Source: Washington Post