Orange Ginger Salmon

• 1/4 cup fresh squeezed orange juice
• 1 tablespoon Asian sesame oil
• 1 tablespoon fresh ginger, finely grated
• 1 tablespoon orange zest
• 1/2 teaspoon rice vinegar
• Pinch of cayenne pepper
• Pinch of sugar
• 2- 6 oz salmon fillets
• kosher salt and black pepper
• Orange segments, from 1 orange, supremed* (see note)
• 2 each Scallions, 1/4" slices on a bias, green part only
• Toasted Sesame Seeds, for garnish

1. Combine first 7 ingredients in 9-inch glass pie plate. Add salmon and turn to coat in marinade. Cover and refrigerate 30 minutes or up to 3 hours.
2. Preheat broiler. Using rubber spatula, scrape marinade from salmon and pie plate into small saucepan. Season swordfish lightly with salt and
3. pepper. Broil until just cooked through, about 3 minutes per side.
4. Transfer to platter. Boil reserved marinade until syrupy, about 3 minutes. Season with kosher salt and balck pepper. Spoon over salmon.
5. Garnish with orange segments, scallions and sprinkle with toasted sesame seeds.
6. *To supreme an orange; cut off each end and slice off rind starting from the top down to the bottom of the whole orange; do not leave any white pith. While holding the skinned orange, slice into the orange in between each of the
7. membranes to remove the segments all of the way around.

fresh squeezed orange juice, asian sesame oil, fresh ginger, orange zest, rice vinegar, cayenne pepper, sugar, salmon fillets, kosher salt, orange segments, scallions, sesame seeds

Taken from www.epicurious.com/recipes/member/views/orange-ginger-salmon-1201344 (may not work)