- 1 seedless orange
- 1/3 cup honey
- 3 tablespoons orange juice
- 2 tablespoons soy sauce
- 2 tablespoons salad oil
- 1 tablespoon minced garlic
- 1/4 cup chopped green onions
- 4 4- to 6-oz. salmon filets, about 1 inch thick
- 1/4 tsp ground ginger
- 1 tablespoon butter
1. Using a zester tool, remove 1 tsp. of shredded peel from the orange and set aside. Peel and cut the orange crosswise into 4 slices. Set aside.
2. In a small bowl, mix honey, orange juice, soy sauce, salad oil, garlic and green onions.
3. Put the salmon filets in a zipper-lock plastic bag and add about half of the honey mixture; reserve the remaining mixture. Marinate salmon for 30-60 minutes in the refrigerator.
4. Prepare a gas or charcoal grill for indirect grilling; lightly coat grill rack with oil. Remove fish from marinade and grill, skin side up, for 5 minutes at medium heat level. Using a wide spatula, turn fish and grill 5-6 minutes more, or until fish flakes easily when tested with a fork.
5. While fish is grilling, in a small sauce pan, bring reserved honey mixture to a boil. Cook for 1-2 minutes or until the mixture thickens slightly. Add orange zest and cook 1 minute more. Remove from heat and stir in butter until it melts. To serve, place orange slice atop filets and top with sauce.