Orange-Ginger Salmon

Makes 4 servings

  • 1 pound Verlasso Salmon, cut into 4, 4-ounce pieces
  • 1 orange, cut into 4, 1/4 -inch slices


  • 1 tablespoon garlic (about 2 cloves), minced
  • 1 tablespoon ginger, peeled and minced
  • 1 shallot, minced
  • 3 tablespoons Heinen’s fresh-squeezed orange juice
  • 1 tablespoon soy sauce
  • 1 tablespoon Heinen’s honey
  • 1 tablespoon rice vinegar
  • ½ teaspoon kosher salt
  • 1 tablespoon Heinen’s extra-virgin olive oil

Preheat oven to 450º. Mix marinade ingredients together. Put salmon fillets and orange slices in a large zip top bag. Pour marinade over the fillets. Refrigerate for 2-3 hours. Take salmon and orange slices out of the bag and place salmon, skin-side down, on a non-stick sheet. Top each piece of salmon with an orange slice. Bake to an internal temperature of 145º for approximately 12 minutes.  Broil for 2 minutes to caramelize, if needed. Serve immediately topped with fresh chives.