Step 1

Add the rice vinegar, honey and fish sauce to a cup or bowl and whisk to combine. Set aside.

Step 2

Make sure the ginger is peeled and sliced into matchstick pieces, and set it aside with the sliced garlic and chilies.

Step 3

Remove the bottoms of the scallions and slice them in half crosswise, then once lengthwise, making them into long strips. Set those aside.

Step 4

Peel the oranges and slice one into medallions. Halve the other lengthwise and slice it into half moon pieces. Set both aside.

Step 5

Season the salmon fillets with salt and pepper on each side.

Step 6

Set a large sauté pan over medium heat and let it heat up for 3-4 minutes, or until it's very hot. Add a drizzle of oil to the pan.

Step 7

Gently place the salmon fillets skin-side-down into the oil. Let them cook undisturbed for 5-7 minutes, or until the salmon is light pink over halfway up the side of the fillet. The skin will naturally release from the pan then, so they should be easy to flip (if the skin hasn't released, they aren't ready).

Step 8

Flip the salmon and cook an additional 2 minutes. Then remove from the pan and set aside.

Step 9

Reduce the heat on the pan to medium-low to let the oil cool a bit.

Step 10

When the oil has cooled just a touch, add the ginger, garlic and chilies and bring the temperature back up to medium. Cook for 4-5 minutes, or until the garlic is beginning to turn golden.

Step 11

Add the scallions and mix to coat in the oil. Then add the oranges and the rice vinegar mixture. Mix and let this come to a simmer. Simmer for 4-5 minutes, the oranges will begin to break down into the sauce. Cook another 2-3 minutes, or until the sauce has gone from thin to thickened.

Step 12

To serve, portion half of the citrus sauce on the bottom of a serving plate. Add the salmon (skin side up, if you want the skin to stay crisp), top with the other half of the citrus sauce and garnish with fresh scallions.

Step 13

Serve with steamed rice (any kind!)