3 tablespoons lower-sodium soy sauce (used Kikkoman Ponzu)
2 tablespoons fresh orange juice (used grapefruit juice)
2 tablespoons mirin
1 tablespoon fresh lemon juice
1 tablespoon dark sesame oil
4 (6-ounce) salmon fillets (used swordfish chunks)
1 large jalapeño pepper, cut crosswise into thin slices (used jalapeño and hot banana peppers)
Combine first 4 ingredients in a small bowl; mix well.
Heat oil in a large nonstick skillet over medium-high heat. Add salmon, skin side down; cook 4 minutes 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. Top fillets evenly with jalapeño slices. Spoon about 2 tablespoons soy sauce mixture over each serving; let stand 10 minutes before serving.
*The original recipe ask for salmon but I had a good deal with the swordfish chunks for $3.99/lb. compared to the swordfish steak $12.99/lb. I got a beautiful produce of jalapeño and hot banana peppers. It was a perfect pair cutting the fattiness of the swordfish the salt and spiciness of the sauce. enJOY!!!