Salmón con Salsa de Mandarina (Salmon with Tangerine sauce)

Ingredients

• 2 tablespoon butter 
• 0.5 tablespoon cornstarch 
• 2  garlic cloves minced
• 2 tablespoons honey 
• 2  juice of lime 
• 4 servings olive oil 
• 0.3 cup onion grated
• 4 fillet salmon 
• 4 servings salt and pepper 
• 1 teaspoon 1 teaspoon of tangerine zest 
• 1 cup tangerine juice fresh
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• aluminum foil

Directions

1. Place the salmon on a plate and add the lime juice, garlic cloves, salt and pepper and let it sit for about 20 minutes.In a large pan over medium-high heat, warm the olive oil.
2. Place the salmon in the pan and cook until golden brown underneath, about 2 minutes.Turn the salmon over and continue cooking until golden underneath, about 2 minutes more for medium-rare, or until done to your liking.
3. Transfer the salmon to a platter, season with salt and cover with aluminum foil.To make the sauce:In a small saucepan over medium heat, melt the butter.
4. Add the onion and sauté until the onion is tender, about 3 minutes.
5. Add the tangerine juice, honey and tangerine zest and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the mixture thickens, about 5 minutes.In a small bowl, stir together the cornstarch and water until the cornstarch dissolves.
6. Whisk the cornstarch mixture into the sauce and simmer until the sauce thickens, 1 to 2 minutes. Use immediately.