Ingredients
6 salmon fillets, skinned if desired
1 tbsp sesame oil, preferably untoasted (see note)
3 tsp low-sodium soy sauce
¼ cup white wine
1 cup orange juice, fresh-squeezed
1 tsp orange zest, grated or minced
3 tbsp sherry
½ tsp ginger root, peeled, grated, or minced
2 orange, unpeeled and thin slices
Preparation
Pat salmon dry.
Preheat oven to 400 degrees F.
Have ready a glass baking dish large enough to hold salmon in a single layer.
Heat oil in a large skillet over medium-high heat,
Add salmon and sear, turning once on each side.
Transfer salmon to a baking dish and drizzle with soy sauce and wine then transfer it to oven and roast for 10 minutes until cooked through and flakes easily.
Meanwhile, in a nonreactive small saucepan over medium-high heat, heat orange juice, orange zest, sherry, and ginger; simmer, stirring frequently for about 15 minutes until sauce is reduced by half and thickened.
Add orange slices and cook, stirring once or twice.
Remove from heat.
Transfer salmon to individual plates, drizzle with sauce and serve immediately.
