Pacific salmon, orange sauce

This is the Pacific salmon a friend gave me that his boss caught. Caught and killed. Killed and cleaned. Cleaned and deboned. Deboned and cut up into segments. Cut into segments and packaged. Packaged and passed around as the most splendid gifts. I'm going to miss this when it's gone. *sads* A large segment was cut into four slices. Covered with a dry rub made from

Powdered ginger
Dry mustard
Garlic powder
Ground coriander
Salt / Pepper

Then compressed in one of those bags with the air sucked out and left in the refrigerator all day.

The sauce was made with orange juice, lemon rind, juice of lemon, corn starch, touch of mustard and salt and whipped with immersion blender and heated. The immersion blender was on high and splashed a whole bunch of the sauce on the floor. Quite a mess, that.

Frozen pineapple chunks added on a whim. Basil from the AeroGarden.

The four salmon segments coated in the rub were steamed for about 7 minutes over one of those folding steamer things with flaps that fit to various sized pots. Checked, and steamed a few minutes more. (I prefer my salmon cooked all the way through, but just barely.)

Plus another Newcastle. That's the second one today and now I run the risk of turning into a sot.