Ingredients

• 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

Instructions

1. Preheat the oven to 425 degrees. Line a quarter baking sheet with aluminum foil (for easy cleanup).
2. 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.
3. 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.
4. Toss gently to coat; let sit while you prep the remaining ingredients.
5. Peel the oranges, then cut them into large chunks. Trim the scallions, then cut the white and green parts into 1-inch lengths.
6. 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.
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.

Source: Washington Post