4 6-ounce wild salmon fillets
1 tablespoon oil
1/4 cup tamari
1/3 cup orange juice, freshly squeezed
1/4 cup maple syrup
3 tablespoons rice wine vinegar
1/2 teaspoon ginger root, minced
In a small bowl, whisk together tamari, orange juice, maple syrup, rice wine vinegar and ginger root. Pour the marinade over the salmon fillets, and turn to coat. Cover and marinate for at least 30 minutes.
Preheat oven to 400°F.
Remove fillets from the marinade, reserving the marinade. Pat dry and season both sides of fillets with salt and pepper.
Heat the oil in a large nonstick skillet over medium high heat. Sear fillets for 1 minute on each side. You should hear a sizzle. Remove fillets from the skillet and transfer to a baking dish and bake for 10 minutes.
Meanwhile, pour the reserved marinade into the skillet and simmer for 2 to 3 minutes, until reduced, and is thick and syrupy.
Remove the salmon from the oven, drizzle the fillets with the remaining glaze and serve.
YIELD: 4 servings