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1
Combine basil and ginger.
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2
Coat the salmon fillets with basil/ginger mixture on both sides and refrigerate for at least 4 hours or overnight.
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3
When ready to cook for serving, combine the soy sauce, orange liqueur, orange rind, and shallot in a bowl; set aside.
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4
Heat olive oil in a skillet over medium-high heat.
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5
Combine the black pepper and sugars in a shallow dish.
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6
Press one side of the salmon fillets into the mixture, then saute the fillet, sugar-side-down, to caramelize the sugars, for about 2 to 3 minutes.
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7
Then quickly pour the soy mixture into the pan before the sugar burns, stirring to dissolve any caramelized bits floating around the pan.
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8
Turn the fillets over and lower the heat to medium; cover the pan and cook for 5 to 8 minutes longer, until fillets are cooked through (they will be dark pink in the middle).
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9
Remove fillets from skillet and place on serving platter; melt the butter in the pan then add the Marsala, stirring the bottom with a wooden spatula, and simmer for 3 minutes to deglaze the pan, then pour over the fillets.
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10
Decorate with orange slices, serve, and enjoy!
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11
Adapted from a recipe posted to Gail's Recipe Swap by PegW.
