Salmon with an Orange, Ginger and Garlic Sauce

In the past few years I have discovered the use of fruit in savory food. Before then, the thought of mixing fruit with meet or fish, or even in salads kind of weirded me out. Well, I have learned better and I now have a few (not many) recipes that combine fruit in non-dessert dishes. Which is the case in point. I had heard that orange and salmon paired well together and after doing a little 'googling' found that most recipes combined orange juice, garlic, ginger and soy sauce to some degree. This is my version.
A few notes before you start, a non-stick frying pan is a really REALLY good thing to have for this, otherwise you'll be leaving half of your salmon in the frying pan. Also, hold on seasoning the fish until after you add the soy sauce...the dish might be too salty otherwise.

Ingredients:

2 fresh salmon fillets
2 or 3 cloves of garlic, roughly chopped
1" knob fresh garlic, roughly chopped
1 orange, squeezed (save a few slices for garnish if you like)
1/2 lime, squeezed
1.5 tsp soy sauce
1 medium onion, count into thin rounds
sesame seeds
cilantro, finely chopped

1. Rinse the salmon fillets and place in a lightly oiled non-stick pan at medium heat, skin side down. Put the lid on the pan so that the salmon will fry/steam and remain moist.

2. Mash up the garlic, and ginger (if you have a mortar & pestle, here's the time to use it!) and combine it with the orange juice, lemon juice and soy sauce. This is a good time to taste the sauce, and add whatever seasoning you think it needs.

3. Check on the salmon. If it looks like it has that pink opaque colour (about 5-7 min depending on the thickness of the fillet), flip it so the skin side is up. Cover the frying pan.

4. After another 5 min or so has passed, check your fishy and see if it looks like its cooked. Take a peek in the middle of the fillet to check for pinkness; like I said before, it should be an opaque pink colour.

5. Once you've determined the salmon is cooked, add the sauce and the onions, making sure to immerse the onions and salmon in the sauce. Cover the pan and turn off the heat. Let the flavours simmer for another 5 min or so.

6. Serve with rice, and/or fresh veggies. Garnish with fresh cilantro, and sesame seeds and a little extra soy sauce.