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1
Preheat the oven to 400 degrees F.
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2
For the fish: Julienne the orange zests and blanch them in boiling water for 2 minutes.
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3
Remove and set aside for later use.
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4
Remove the white outer part from the oranges.
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5
Slice the oranges (into approximately 3/8-inch slices).
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6
Grease the bottom of a baking pan.
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7
Add the salmon and season to taste.
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8
Cover the fillets with a pinch of crushed coriander seeds, half of the zests, shallots, and the oranges slices.
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9
Warm up 1/4 cup orange juice with the remaining coriander seeds.
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10
Pour in the fish pan, cover with aluminum foil, and bake for 20 minutes, or until the flesh start to flake.
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11
Transfer the fish and accompaniment to a serving platter.
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12
Cover with aluminum foil to keep warm.
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13
Place the cooking liquid in a saucepan.
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14
Add the remaining zests, orange juice, and honey.
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15
Bring to a boil and reduce to 3/4 cup.
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16
Thicken with a little cornstarch mixed with water.
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17
Strain and return to the pan.
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18
Add parsley and season to taste.
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19
Pour the sauce over the fish.
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20
For the vegetables: Preheat a steamer.
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21
Add the asparagus and cook for 2 to 3 minutes or until desired doneness.
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22
Transfer the asparagus to a serving plate, sprinkle with a little orange juice, and season to taste.
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23
Serve the salmon with the asparagus.
