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Citrus Salmon
Ingredients
• (4) 4 to 6-oz. salmon fillets with skin, patted dry (if frozen thaw completely in refrigerator)
• 3 scallions, chopped
Serves 4
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Directions
1 Heat a large non-stick skillet until hot. Remove salmon from marinade and arrange in hot skillet skin side down. Pour marinade into pan and cover.
2 Cook on medium-high heat for about 4 to 5 minutes (depending on thickness of salmon fillets). Salmon should be slightly rare in the center and will continue to cook slightly once removed from the pan.
3 Remove to plate. To serve, drizzle dressing over salmon and sprinkle chopped green onions on top.
Dressing  
Ingredients
• 1 teaspoon fresh grated ginger
• 1 clove of garlic
• 1/4 cup orange juice with pulp (fresh squeezed from 1 orange or not from concentrate)
• 2 teaspoon grated orange peel (from 1 orange)
• 3 teaspoons sugar
• 2 teaspoons chopped fresh cilantro
• 1/4 cup canola oil
• Salt and pepper to taste
Directions
1 Blend all ingredients in a blender or food processor until emulsified (blended thoroughly) and set aside.
Marinade  
Ingredients
• 1/3 cup brown sugar
• 1 tablespoon soy sauce
• 1/2 cup orange juice with pulp (fresh squeezed from 2 oranges or not from concentrate)
Directions
1 Combine all marinade ingredients in a small bowl. Pour marinade into a plastic zipper-lock bag. Put the salmon fillets into the bag, and seal.
2 Marinate in refrigerator for at least an hour or up to overnight.

recipe from: Cooking with Chef Pat Good

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