Citrus Glaze

¼ cup fresh navel orange juice

¼ cup fresh blood orange juice

¼ cup fresh squeezed ruby red grapefruit juice

¼ cup coconut aminos  

3 tablespoons honey

2 tablespoons chili-garlic sauce  

1 tablespoon refrigerated ginger paste

1 tablespoon pure sesame oil

½ teaspoon Chinese five spice

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Salmon and Vegetables

1 (2-pound) skin-on, center-cut Atlantic salmon fillet

½ navel orange, thinly sliced

½ blood orange, thinly sliced

½ small ruby red grapefruit, cut into wedges

½ lemon, thinly sliced

½ lime, thinly sliced

6 small heirloom carrots, peeled and halved

6 petite tricolor potatoes, thinly sliced

6 red radishes, halved

2 small watermelon radishes, thinly sliced

2 small parsnips, peeled and thinly sliced

1 small red onion, cut into small wedges

2 tablespoons olive oil  

½ teaspoon coarse kosher salt

Fresh dill, for garnish

Radish microgreens, for garnish