1 salmon steak (pork tenderloin steak can be used instead)
2 tablespoons onion, minced
1 tablespoon fresh ginger, peeled and minced
1/2 teaspoon garlic, finely minced
4 tablespoons olive oil
1/2 cup fresh orange juice
1/2 cup molasses
2 tablespoons ketchup
1 tablespoon pure maple syrup, honey
1 tablespoon honey
1/2 teaspoon grated orange zest
Salt and pepper to taste
For the glaze:
In a small, heavy saucepan, wilt the onion, ginger, and garlic in olive oil over low heat for about 5 to 7 minutes, stirring once or twice. Add the remaining ingredients except the salmon. Bring to a boil and cook for 3 to 5 minutes, stirring. Reduce heat to medium and simmer for 10 minutes to thicken sauce, stirring occasionally. Strain and finely mince the onion, ginger, and garlic; return to the sauce. Remove from heat and cool to room temperature. Refrigerate covered, until needed.
For the salmon
Heat 2 tablespoons of oil in a heavy-bottomed, ovenproof skillet. Season the salmon with salt and pepper. Sear both sides until golden brown then place in a 450°F oven for 3 minutes. Brush with maple-ginger glaze and return to the oven until the salmon flakes easily with a fork, about 1-2 minutes longer.