At some point, my hours spent watching the Iron Chef had to pay off. It was about 10 minutes after I'd shoved the salmon into the oven that I realized I needed to make a tasty sauce for the fish. I wasn't too sure what to do, but I eventually settled on a fruity, honey glaze to offset the lemon and onion I was baking the salmon with.
I started by heating up some butter and a little bit of oil. When the grease was hot enough, I threw in some garlic, ginger and orange rind. Had I shallots, I would have used those too. I let everything fry for a few moments until it started to brown, then I took it off the heat and removed most of the fried up bits leaving only the slightly burnt, flavoured oil.
Once that was done, I put the oil back on the stove and threw in a chopped up apple. I added some brown sugar and a fair bit of honey at this point. I let the apples stew for a few minutes, I wanted to make sure that they were cooked. By this time, much of the water in the apples had thinned out the liquid in the pot. I threw in a bunch of raisins, and an orange. I also had some boiled, left over carrots, so I chopped those up and threw them in too. That was about as fancy as I wanted to make this concoction, so I just let it simmer until the liquid thickened up again.
Voila! A sweet, fruity, slightly burnt and bitter tasting saucy fish glaze.