Ingredients

• ¼ cup Mayo
• 1 tablespoon honey
• 2 to 4 teaspoons Sriracha
• 1 ½ pounds responsibly farmed or U.S. wild-caught salmon fillets
• 2 tablespoons roasted/toasted sesame seeds
• 2 navel oranges
• 5 scallions

Instructions

1. Preheat the oven to 425 degrees. Line a quarter baking sheet with aluminum foil (for easy cleanup).
2. Stir together the mayo, 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.
3. Cut the fillet into portions and baste with sauce.  If making kabobs, 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.
4. Peel the oranges, then cut them into large chunks. Trim the scallions, then cut the white and green parts into 1-inch lengths.
5. If making kebabs, 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.
6. If making fillet portions, place them on baking sheet, place orange segments and scallions around and sprinkle with olive oil.
7. 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