Combine orange juice, zest, soy, ginger, tomato paste, honey, chilli and garlic powder in a small saucepan.
Heat until simmering and cook for a further 5 minutes before removing from the heat.
Add cornflour slurry to glaze and cook for another five minutes or until glaze is thick.
Cook your Huon Salmon, skin down, until the skin is crisp and the flesh is light pink.
Serve crispy skinned salmon over wilted and charred Asian greens, topped with citrus glaze and garnished with sesame seeds and spring onions.