Seared Salmon with Jalapeno Ponzu

from Cooking Light.

(serve with rice)

1/4 cup less-sodium soy sauce
2 T fresh orange juice
2 T mirin (sweet rice wine)
1 T fresh lemon juice
1 T dark sesame oil
4 6 oz salmon fillets
1 large jalapeno pepper, cut crosswise into thin slices

1. Combine first 4 ingredients in a small bowl; mix well.
2. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, skin side down; cook 4 min on each side or until fish flakes easily with a fork or until desired degree of doneness. Arrange 1 fillet on each of 4 plates and top evenly with jalapeno slices. Spoon about 2 T of soy sauce mixture over each serving; let stand 10 minutes before serving.

Yield: 4 servings.