Ingredients
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
Preparation
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. Preheat broiler. Using rubber spatula, scrape marinade from salmon and pie plate into small saucepan. Season swordfish lightly with salt and pepper. Broil until just cooked through, about 3 minutes per side. Transfer to platter. Boil reserved marinade until syrupy, about 3 minutes. Season with kosher salt and balck pepper. Spoon over salmon. Garnish with orange segments, scallions and sprinkle with toasted sesame seeds.
*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 membranes to remove the segments all of the way around.
