Preheat the oven to 400ºF.
In a medium-size nonreactive saucepan over medium heat, combine the soy sauce, honey, brown sugar, gingerroot, garlic, and shallots. Bring to a boil, reduce the heat to low, and simmer until the sauce is dark brown and reduced by half, 5 to 6 minutes. Remove from the heat and add the butter cubes, stirring until they have completely melted. Stir in the orange juice. Strain the sauce through a chinoise or fine-mesh sieve and season with salt and pepper. Keep the sauce warm.
In a small mixing bowl, combine the 1 cup grated gingerroot, orange zest, lemon zest, and cilantro and mix well. Add enough bread crumbs to bind the mixture. Season with salt and pepper.
Season the salmon with Essence. In a large sauté pan with an ovenproof handle, heat the olive oil over high heat. Add the salmon and sear for 2 minutes. Turn over and cover the top side of each fillet with the bread crumb mixture. Place the pan in the oven and roast 14 minutes for medium-rare, 16 minutes for medium, and 18 minutes for well done.
To serve, spoon a small pool of the sauce in the center of a serving platter and place the salmon in the center of the sauce.
Yield: 4 servings