Gluten-Free Japanese Lacquered Salmon

In large bowl, beat orange juice, wine, ketchup, soy sauce, honey and miso with whisk until miso has dissolved. Add garlic and gingerroot. Place 1 cup of the marinade in 1-quart saucepan. Heat over medium-low heat; simmer 15 to 20 minutes or until mixture is reduced by half. Strain marinade to remove garlic and ginger pieces.

Meanwhile, place salmon fillets in bowl with remaining marinade. Cover; let stand 20 minutes to blend flavors. (Mixture can be covered and refrigerated up to 2 hours.)

Heat oven to 400°F. Place oil in ovenproof 12-inch skillet. Place skillet in oven about 1 minute or until hot. Add salmon, skin side down. (Discard remaining marinade from bowl.) Bake salmon 8 to 10 minutes or until fish flakes easily with fork. Remove skillet from oven.

Turn oven control to broil. Brush tops of salmon with reduced marinade. Broil 4 to 6 inches from heat 2 to 3 minutes or until salmon starts to brown.

To serve, place salmon fillets on 4 serving plates; drizzle with reduced marinade. Top with cilantro and lime wedges. Serve with rice.