Seared salmon with lemon-ginger glaze

Original recipe title: Seared Salmon With Orange Glaze

I used Meyer Lemon juice and zest instead of orange juice, added honey and sugar, and replaced the fresh ginger with a ball of ginger in syrup. Oh and rosé instead of white wine and mirrin instead of sherry, and one tangerine sliced instead of orange slices. Served with russet potatoes and arugula with Brown Derby Old-Fashioned French dressing.

Originally from Dr. Weil.com
Description
Not an ounce of flavor escapes this dish! The salmon is seared, trapping its rich flavor, briefly baked, and then drizzled with a thick, lightly fragranced orange ginger glaze-a balanced companion for a fish as flavorful as salmon. Salmon provides ample amounts of protein, B vitamins, vitamin A, and omega-3 oils.


Ingredients
Six 6-ounce salmon fillets
1 tablespoon sesame oil
3 teaspoons low-sodium soy sauce
1/4 cup white wine
1 cup freshly squeezed orange juice
1 teaspoon orange zest
3 tablespoons sherry
1/2 teaspoon grated fresh ginger
2 slices orange


Instructions
Preheat oven to 400°F.

Sear the fish fillets in the sesame oil in a large, very hot skillet for 1 minute on each side. You should hear the fish sizzle. Remove fillets from the heat and transfer them to a glass baking dish or baking pan.

Drizzle the soy sauce and the wine over them and bake them for 10 minutes. Remove them from the oven.

Meanwhile, heat the orange juice, zest, sherry, and ginger, together in a small saucepan over medium-high heat until reduced by half. Add the orange slices, and stir once or twice, until the sauce becomes thick.

Remove from heat, drizzle the sauce over the fish, and serve.

Tips From Rosie's Kitchen:
Searing meat or fish is a way to lock in the juices by exposing it to very high temperature. The correct way to sear is in a hot skillet or on a grill, for a very short amount of time, then slowly finish cooking in the oven. Be careful not to get the skillet too hot too fast or the oil will burn. If you want to serve this dish for lunch, serve half of a fillet with a side of salad. Ono or opah works beautifully with this recipe as an alternative to salmon.