Ingredients:

4 skinless salmon fillets (about 550 g total)
1/4 teaspoon each salt and pepper
2 teaspoons olive oil
1 teaspoon grated clementine zest
3/4 cups clementine juice (about 4 clementines)
2 teaspoons lemon juice
2 teaspoons liquid honey
2 teaspoons cornstarch
2 cloves garlic , minced
1 teaspoon finely chopped peeled fresh ginger
1 clementine , peeled and segmented
1 teaspoon chopped fresh chives

Directions

Sprinkle fish with half each of the salt and pepper. In large nonstick skillet, heat half of the oil over medium-high heat; cook fish, turning once, until edges are golden, about 5 minutes. Transfer to plate.

In small bowl, whisk together clementine zest, clementine juice, lemon juice, honey, cornstarch and remaining salt and pepper.

In same pan, heat remaining oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add clementine juice mixture; cook, stirring, until slightly thickened, about 1 minute. Add fish and clementine segments; cook, stirring occasionally, until fish flakes easily when tested, about 2 minutes. Transfer to serving dishes; sprinkle with chives.