Sounds complicated I know, but I promise this is so quick and easy! The hint of Vanilla is an unexpected addition that adds warmth to this refreshingly light dish.
* tastes equally good on any firm fleshed white fish.
2 oranges (juice and zest)
1/2c orange juice
1 lemon (juice and zest)
1tbs Louisiana hot sauce
1/4tsp fresh grated ginger
1/2c brown sugar
1/3c heavy cream
1 lime(juice only)
1 large salmon filet
1 handful cilantro (chopped)
Mix first 8 ingredients together in a bowl and stir until sugar is dissolved. Now divide mixture in half, pour half of the mixture over the salmon filet (skin side down) to marinate in the fridge for as little as 1/2hour or even over night.
Pour the remaining half of the mixture into a small saucepan and simmer until reduced by about half, now add the heavy cream and simmer until it has thickened. Turn off the heat and whisk in the butter. Continue to whisk until butter is melted and totally incorporated into the sauce. Now whisk in the lime juice. Set aside until ready to serve.
Grill the salmon on medium for about 8 minutes (depending on thickness) or you can simply broil in your oven on low for about 8 minutes. Drizzle with sauce and garnish with cilantro.