Ginger & soy glazed salmon with buk choy

For The Salmon:
1 tsp olive oil, (from the pantry)
2 cloves garlic, finely chopped
2 tbsp fresh ginger, peeled and finely chopped. If not available, use 2 tbsp Coles crush ginger
1 small red chilli, seeded and finely chopped. If not available, use ½ tsp Coles chilli minced paste
¼ cup Coles no added sugar orange juice, (60ml)
¼ cup Coles soy sauce, (60ml)
¼ cup Coles squeeze honey, (60g)
1 tbsp fresh coriander chopped
Zest of 1 lemon
1 tbsp olive oil, (from pantry)
4 x 200g fresh Tasmanian Atlantic salmon fillets, (skin on)
2 bunches of buk choy, quartered
coriander for garnish.

Method
1Method for Salmon: Heat the oil in a medium saucepan. Add the garlic, 1 tbsp of ginger, and chilli and stir over low heat for 2 minutes. Add the orange juice and reduce by half. Add the soy sauce and honey and cook for 4–5 minutes, or until the glaze thickens slightly. Add the coriander, lemon zest, and remaining tbsp of ginger and remove from the heat.
2Heat the oil in a large non-stick frying pan over medium-high heat. Remove the skin from the salmon. Season the salmon fillets with pepper. Cook the salmon fillets for 1 minute or until just golden brown, then flip with a spatula and cook on the other side for 30 seconds. Remove the salmon to a foil lined oven tray. Preheat the grill.
3Spoon a generous layer of the glaze over each salmon fillet and place under the grill for 2–3 minutes, or until the glaze is sticky and caramelized and the fish is cooked through, reserve remaining glaze.
4Steam the buk choy until tender, about 3 minutes. Arrange 3 quarters of buk choy onto the centre of 4 serving plates. Place the salmon fillets over the top of the buk choy and spoon some of the remaining glaze over and around the salmon. Scatter over coriander.

This one's from the coles website, Sounds pretty easy to substitute for if you don't have the ingredients. I was looking for a glaze yesterday ~ Let me know if you find and cook a yummy one!