Preheat oven at 350 degrees. Combine all the dry ingredients for the corn bread first.
Beat the eggs on a separate bowl, add milk and melted butter.
Combine wet ingredients with dry ones, and bake it on two parchment paper-lined baking sheets and bake for 20 minutes.
Combine all the ingredients for the marinade, and pour in a zip-log bag with the salmon and marinate for 1 hour.
For the tangerine mojo: peel and remove all the white filaments from tangerine and set in a small bowl.
Combine all the remaining ingredients and cover the tangerine with the vinaigrette. Cover and set in the fridge for an hour.
Remove the cornbread from the oven and let it rest in a warm place.
Remove the salmon from marination and sear on a hot cast iron pan for 3 minutes each side. Finish in a 375 degrees oven and cook medium rare (125 degrees F).
Present your perfectly cooked salmon on a bed of spring greens, warm cornbread and dress with room temperature Tangerine Mojo.
Chef Notes: This is a tasty recipe with the wonderful flavors of the salmon and the sweetness and spiciness of the Mojo marinade. This recipe with the cornbread is a wonderful way to cook them on BBQ and back the cornbread on a cast-iron skillet. Juice Pairing: Ginger Spice JuiceWine Pairing: White ZinfandelEquipment: Le Creuset Iron Skillet