If you use dry rind instead of fresh you will need to rehydrate it with orange just for the best results.
Wash salmon and pat dry.
Combine ginger, basil, pepper, rind and shallots.
Lightly brush salmon with Grand Marnier. Coat salmon on both sides with herb mixture and refrigerate overnight (at least 4 hours).
Preheat oven to 350°F.
Dissolve cornstarch in enough hot water to make a smooth paste. Slowly whisk in liquid glaze ingredient. Whisk until smooth.
Place salmon in shallow baking dishes. Spoon glaze over fish.
Cook until done (about 20 minutes for 1 inch fillets or 25 for 2 inch fillets. )Baste the fish once or twice during cooking It should flake easily.
Decorate with orange slices. Shown in the picture here with a lemon pig.
To make a lemon pig - choose the snout end of the pig and decide which will be the bottom. Cut the bottom off so the pig will sit flat. At the snout end cut two flaps for the ears. Pull them out a little so the will stand out but not too much or it will break. Use cloves for the eyes.