For the Love of the Stove

This is one of my favorite recipes and for a long time it was a date-night go to.  The sauce is so good I'd even just serve it on noodles or over rice, but you don't want to miss the salmon on this one.  Even if you aren't a big salmon eater, you might just like this because the sauce is so flavorful and delicious.  I like to serve this over rice sticks, or rice noodles, because they are so quick and easy.  You could also serve it over rice or angel hair pasta. 
From: Backyard Barbecues
Prep: 10 minutes
Marinate: 1 hour
Cook: 10 - 11 minutes
Serves 4
Ingredients
1 T Asian sesame oil
1/4 t crushed hot red pepper flakes
2 T minced fresh giner
1 garlic clove, minced
1 t grated orange peel
3 T hoisin sauce
3 T fresh orange juice
2 T soy sauce
1 T balsamic vinegar
1 t ground coriander
1/2 t Chinese five-spice powder
4 center-cut salmon fillets (about 6 ouces each)
2 scallions, cut in a fine julienne
2 t sesame seeds, toasted
Directions
1. In a small skillet, heat oil and hot pepper over medium heat until hot.  Add ginger, garlic and orange peel and cook until softened, about 2 minutes.  
2. Remove from heat.  Add hoisin, orange juice, soy sauce, balsamic vinegar, coriander and five-spice powder.  Whisk until blended.  
3. Measure 2 T into a small bowl and set aside.  
4. Place salmon fillets in a heavy plastic food storage bag.  Pour remaining marinade over salmon.  Seal bag and refrigerate at least 1 and up to 4 hours.
5. Prepare a medium-hot fire in a covered charcoal or gas grill, or a medium-high grill pan.  Brush grill rack or pan lightly with oil.  Place salmon on rack/pan skin side up and grill for 5 minutes.
6. Carefully turn with spatula and grill for 3 to 4 minutes, or until just opaque throughout but still moist, brushing with marinade.
7. Serve garnished with scallions and sesame seeds.  Serve reserved marinade on the side to drizzle over salmon.