Salmon with Orange-Ginger Sauce

The original recipe called for Red Snapper, but all we had was salmon.  It turned out delicious.

1 pound fresh or frozen skinless salmon (or red snapper, or grouper, or ocean perch fillets) 1/2 to 3/4 inch thick
1 T butter
Salt and Pepper to taste
1/4 c sliced green onion
1/2 c orange juice
2 T soy sauce
1 T honey
1 t sesame oil (I used peanut)
1/2 t grated ginger
6 c torn mixed greens

Thaw the fish according to instructions.  Turn the oven to a low broil. Melt the butter in a casserole dish big enough to fit your fish (9x13). Lay the fish over the melted butter and sprinkled with salt and pepper to taste.  Broil the fish for about 5-10 minutes until the fish begins to flake when tested with a fork. 

Meanwhile combine green onion, orange juice, soy sauce, honey, oil, and ginger in a small saucepan.  Boil gently, uncovered, for 1 minute.  Remove from heat. 

Place greens in a large bowl. Pour half of the sauce over greens, tossing to coat.  To serve, arrange greens on a platter or individual plates.  Place fish on top of greens and drizzle with remaining sauce.

This recipe was adapted from Better Homes and Gardens New Cook Book 14th Edition, pg 302.