In a cast-iron skillet, heat the olive and sesame oil. Place the halved citrus

in the oil to let them get a little char. 4-5 minutes. Set aside.

Season the salmon with salt and pepper and place it into the very hot

skillet, skin side down. Let it cook for about 5 minutes, or until the skin no

longer sticks to the pan. Flip the salmon and cook for another 2-3 minutes. You will finish cooking in the sauce. Remove from pan and set aside.

With the heat on medium, add the shallots and garlic to the pan. Sauté until the shallots are translucent and garlic is fragrant for about 2 minutes.

Deglaze the pan with the vegetable stock, scraping the bottom with awooden spoon to get all of the browned bits up from the bottom. Stir in the tahini, then whisk in the cream. Whisk until smooth.

Add the salmon back to the pan and let the sauce reduce for 3-4 minutes.

Brush the salmon with the orange ginger glaze.

Top with sesame seeds and chopped herbs.

Serve with steamed rice.