- Preheat the oven to 425°F.
- To make the marinade, combine the citrus ponzu, honey, garlic, ginger, and sesame oil. 3. Pour half of the marinade over the salmon fillets and refrigerate for 30 minutes, turning occasionally.
- Simmer the remaining marinade over medium-high heat until reduced by half. Set aside. 5. Place the marinated salmon fillets on sheet pans lined with parchment paper. Discard the marinade.
- Arrange the asparagus on sheet pans lined with parchment paper. Drizzle with the olive oil and season with the pepper.
- Roast the salmon and asparagus for 10-12 minutes, or until the salmon reaches 145°F and the asparagus is tender-crisp.
- Serve the citrus ponzu glazed salmon with the asparagus, drizzled with the reduced marinade, and garnished with sesame seeds and scallions.
Citrus Ponzu Glazed Salmon with Sesame Asparagus
Yield
50
kikkoman products used:
ingredients
50 each – 4 oz. salmon fillets, skin on
3 cups Kikkoman Citrus Ponzu
½ cup honey
½ cup minced garlic
¼ cup minced ginger
¼ cup Kikkoman Gluten-Free Sesame Oil
12 lbs. asparagus spears, trimmed
½ cup olive oil
½ tsp ground black pepper
2 Tbsp. sesame seeds, toasted for garnish
1 cup scallions, thinly sliced for garnish
directions
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