Orange-Maple Salmon

3 tablespoons olive or canola oil, or olive oil spray for the grill, broiler pan or stovetop grill pan

Sauce

1½ tablespoons orange zest

½ cup fresh orange juice

1½ tablespoons fresh lemon juice

¼ cup soy sauce

2 tablespoons pure maple syrup

1½ tablespoons minced fresh ginger

Salmon

1 skin-on salmon fillet (about 1½ pounds) or 4 salmon steaks (about 1 inch thick and 6 ounces each), rinsed and drained (see note)

If grilling, prepare a charcoal or gas grill for direct grilling over medium-high heat. Coat the grill racks with the oil or cooking spray. Alternatively, coat a broiler pan or stovetop grill pan with oil or spray. If using the broiler, preheat to high, setting a rack 4-6 inches from the heat source. If using a stovetop grill pan, make sure it is thoroughly heated over medium-high heat before you start cooking.

For the sauce: Mix all sauce ingredients in saucepan and bring to a boil over medium-high heat. Reduce heat slightly and simmer 5 minutes. Pour half the sauce into a bowl and cool slightly. Keep the other half warm.

Arrange salmon in one layer in a shallow pan, add cooled sauce and turn fish so all sides are coated. If using a fillet, place skin-side up. Cover with plastic wrap and marinate 15 minutes.

Cook salmon on the grill, under the broiler or on the stovetop grill pan until the flesh is opaque, turning once and brushing during cooking with the sauce left in the pan. Total cooking time should be 12-15 minutes.

Remove salmon carefully from the cooking surface. Serve with warm sauce spooned on top.

Serves four.

Cook’s note: Trout, tilapia, halibut or swordfish can be substituted for salmon.

“Simple Asian Meals” by Nina Simonds (Rodale, 2012)