• 1/2 cup orange juice
• 1/4 cup soy sauce
• 2 Tbsp. fresh ginger , finely chopped
• 2 Tbsp. honey
• 1 tsp. toasted sesame oil  
• 1 fillet of salmon (2 pounds; preferably wild), skin on, cut into 6 equal pieces
• 2 Tbsp. extra-virgin olive oil

In a small saucepan, bring orange juice, soy sauce, ginger, honey, and sesame oil to a simmer over high heat. Reduce to medium-low; cook 5 minutes. Pour half of marinade into a shallow dish large enough to hold fish in a single layer; cool 10 minutes. Add fish; coat with marinade. Turn skin side up. Cover with plastic; set aside 10 minutes.

In large frying pan, heat olive oil over medium-high heat. Place fish in pan skin side down; cover and cook until skin is crisp, about 3 minutes. Flip and cook just until opaque throughout, 2 to 3 minutes more. Serve with pesto quinoa and Orange-Curry Roasted Vegetables .