In a sauce pot, combine the soy sauce, honey, brown sugar, ginger, garlic and shallots together. Bring the liquid up to a boil and simmer the liquid for 5-6 minutes, or until the sauce is dark in color and reduced by half. Remove from the heat and mount in the butter cubes. Stir in the orange juice and strain through a chinoise. Season with salt and pepper. Spoon a small pool of the sauce in the center of the plate. Dirty the rim with the sauce. Place the salmon in the center of the sauce. Garnish with fried arugula, brunoise peppers and chives.
Yield: about 1 1/2 cups