1 1/2 pound salmon steak or fillet
juice of two oranges
2 TBS Hoisin sauce
2 tsp honey
1 tsp grated ginger
1 TBS Shao Xing or Mirin (rice cooking wine)
1/4 tsp white pepper (to taste)
1 TBS butter
3-4 green onions, minced
1-2 tsp orange zest

Wash oranges, remove and reserve 2 tsp zest, then squeeze juice into a bowl. Add Hoisin, honey, ginger, rice wine, and pepper and whisk to combine. Pour half over salmon in a plastic bag and marinate for 10 minutes. Grill or broil salmon.

Reduce remaining sauce slightly in a pan, remove from heat, stir in butter. Serve sauce over salmon garnished with orange zest and green onions. Serves 3.