Non-stick cooking spray
4 6-ounce salmon steaks or fillets, rinsed and blotted dry
½ cup water
½ cup orange juice
1 jalapeño pepper, seeded and minced
1 2-inch piece fresh ginger root, grated
1 large lime, thinly sliced
1 large lemon, thinly sliced
1 tablespoon extra virgin olive oil
Sea salt and pepper, to taste
Springs of fresh cilantro and lemon wedges, to garnish

Coat stoneware with non-stick cooking spray. Arrange the salmon tightly in the bottom; tucking end of fillets under themselves to even out thickness of the fish.
In a small saucepan, combine water, orange juice, jalapeno pepper, and ginger; heat to boil over medium-high heat. Pour evenly around fish.
Arrange sliced lime and lemon evenly over fish. Drizzle with olive oil. Salt and pepper to taste.
Cover; cook on High until the salmon is opaque and firm to the touch (about 1½ to 2 hours).
Turn off heat, and carefully lift fish out of stoneware and place on serving platter. Garnish with cilantro sprigs and lemon wedges. Serve immediately.