Soy Orange Ginger Salmon
- 1 Pound Salmon Fillet (don't bother to remove skin, it comes off after the fish is cooked)
- 1/4 Cup Rice Vinegar
- 1/3 Cup Low Sodium Soy Sauce
- 5 Dashes Hot Pepper Sauce (more or less to taste)
- 3 Dashes Fish Sauce (optional)
- Juice of 1
- 2 Garlic Cloves - minced
- 1 Tablespoon Minced Ginger (cut a piece and either press it thru a garlic press or mince it over a microplane zester)
- Freshly Ground Pepper - to taste
- 2 Tablespoons Vegetable, Canola or Light Olive Oil
- 2 Tablespoons Orange Marmalade (optional)
- Whisk together the rice wine vinegar, soy sauce, fish sauce, hot sauce, orange juice, minced garlic and ginger and freshly ground pepper together in a small bowl or jar and set aside.
- In a non-stick skillet, heat the oil over medium-high heat until the oil shimmers. Carefully lay the salmon fillet in the pan, skin side up. Sear for about 3 minutes, and then carefully, with a fish spatula or thin flexible wide spatula, flip the fish over, skin side down. Reduce heat to low and pour in the soy sauce mixture. Cover and poach the fish for 6 minutes.
- Remove lid and inspect fish, piercing with a thin knife in the center to see if the fish is cooked through. The salmon should be opaque throughout. Carefully remove fish from the pan and plate.
- Leave the soy sauce marinade in the pan and reduce down by half its volume. When the soy sauce marinade has reduced down, whisk in the orange marmalade. The marmalade will thin out and will thicken and sweeten the sauce.
- If not using marmalade, then use the finely grated zest of 1 orange. It won't thicken the sauce, but will add a lovely "pop" of orange flavor. Pour over the fish and serve hot immediately. Season to taste with additional freshly ground pepper. Bon appetite!