Crispy Orange-Glazed Salmon

• 2/3 cup orange juice
• 3 tablespoons rice wine vinegar
• 2 tablespoons lite soy sauce
• 1 small red Thai chile pepper, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1 (1-inch) piece fresh ginger, grated
• 4 (4- to 6-ounce) salmon fillets
• 2 tablespoons olive oil, divided
• Salt, to taste
• Freshly ground pepper, to taste
• 2 tablespoons honey
• Hot cooked rice
• Garnishes: sprouts, fresh cilantro, carrot and pepper strips, and edamame*

1. Stir together first 6 ingredients in a glass baking dish or shallow bowl. Add salmon, and drizzle with 1 tablespoon olive oil, turning to coat evenly. Marinate at least 30 minutes. Remove salmon, reserving marinade, and season with salt and pepper.
2. Heat a large nonstick skillet over medium-high heat, and add remaining 1 tablespoon olive oil. Cook salmon 3 to 4 minutes per side or until fish begins to flake with fork; remove from pan. Pour reserved marinade into skillet, and add honey. Heat about 3 minutes or until syrupy. Serve salmon warm over a mound of rice, topped with sauce. Garnish, if desired.
3. *Edamame is available in the freezer section of most supermarkets.

orange juice, rice wine vinegar, soy sauce, red thai chile pepper, red pepper, fresh ginger, salmon fillets, olive oil, salt, freshly ground pepper, honey, rice, sprouts

Taken from www.myrecipes.com/recipe/crispy-orange-glazed-salmon (may not work)