Process the garlic, scallions, parsley and cilantro leaves until finely minced. Add lime and orange juices, orange zest, salt & pepper and blend well. With the processor run¬ning, slowly emulsify the olive oil in a steady stream. Marinade the salmon fillets at least one hour to two hours, being careful not to over-marinate as the salmon flesh might be damaged by the acid in the lime juice.
The salmon fillets can be baked in a hot (450ºF. to insure browning) oven for 5-7 minutes, char-grilled or sautéed until just done and served with the Citrus Sauce.
Ingredients for the Citrus Sauce:
Bring the orange and lime juices to a boil in a saucepan over medium-high heat. Add the cornstarch and sherry mixture while stirring constantly with a wire whisk until the sauce is thickened and translucent. Remove from heat, add the parsley and season with salt & pepper. Whip in the butter until fully dissolved into the sauce.