These tasty fruits are high in nutrition while remaining low in calories and fat. Eat them raw or squeeze them to make orange juice. Available year-round, different varieties of oranges have light or dark peels and an interior that can range from pale yellow-orange to the deep red of blood oranges.
One way to enjoy them is in a nice dish. A quick Asian orange sauce gives this healthy salmon dinner recipe bright flavor. Here’s a healthy Orange-Sesame Salmon with quinoa and broccoli dish for you and your family to enjoy.
- 1 cup quinoa
- ½ cup orange juice plus ⅓ cup, divided
- 2 scallions, sliced
- 1 bunch broccoli, trimmed
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon ground pepper, divided
- 3 teaspoons toasted sesame oil, divided
- ¼ teaspoon garlic powder
- 4 4-ounce portions wild salmon
- 1 teaspoon black sesame seeds
- 1 tablespoon minced fresh ginger
- 1 tablespoon reduced-sodium tamari
- 1 teaspoon cornstarch
- Prepare quinoa according to package directions, substituting ½ cup orange juice for ½ cup water. Remove from heat and stir in scallions. Cover to keep warm.
- Preheat oven to 450°F. Line a rimmed baking sheet with foil.
- Toss broccoli with oil and ¼ teaspoon each salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast for 8 minutes.
- Meanwhile, combine 2 teaspoons sesame oil, garlic powder and the remaining ¼ teaspoon each salt and pepper in a small bowl. Brush the mixture on salmon.
- Push the broccoli to one side of the pan and place the salmon on the other side. Bake until the salmon is just cooked through, 5 to 8 minutes. Sprinkle the salmon with sesame seeds.
- Whisk the remaining ⅓ cup orange juice, 1 teaspoon sesame oil, ginger, tamari and cornstarch in a small microwave-safe bowl. Microwave on High for 1 minute. Divide the quinoa, broccoli and salmon among 4 plates. Drizzle with 2 tablespoons sauce each.