Sweet 'N' Sour Orange Salmon

4 fillets NZ salmon
2 tsp sesame oil
SWEET 'N' SOUR ORANGE SAUCE:--
¼ cup fresh orange juice
¼ tsp SIDS CRAZY LEMON
¼ cup brown sugar
2 tbsp soy sauce
½ cup SIDS RASPBERRY VINEGAR
½ tsp fresh minced garlic
½ tsp fresh minced ginger
1 tsp sesame oil
½ tsp cornflour
Sesame seeds
Spring onion, sliced

Pat the salmon dry and remove any pin bones that may remain. Use about 2 tsp of sesame oil to lightly coat the skin and tops of the salmon fillets and set them aside on a baking tray.
In a small sauce pan over medium heat, add the ½ tsp sesame oil and sauté garlic and ginger for about a minute until fragrant. Add orange juice, SIDS CRAZY LEMON, SIDS RASPBERRY VINEGAR, brown sugar, soy sauce and whisk until dissolved.
Bring the mixture up to a boil and then lower the heat and simmer on medium low until the mixture begins to thicken slightly and reduces, about 5-6 minutes. Whisk in the cornflour until it's completely dissolved then set the glaze aside in a small bowl to cool.
Preheat grill to 230°C and set it for two zone cooking. Cook the salmon fillets, skin side down, over direct heat for 2-3 minutes then flip them and cook an additional 1-2 minutes. Once seared, move the salmon over to indirect heat (skin side down) and coat with the glaze.
Close the grill lid and allow the glaze to set for about a minute or so, then apply a second coat if desired. Remove from the heat and serve with sesame seeds and sliced spring onion.