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1. Remove zest and juice from oranges (measure out ½ cup of orange juice). Set zest aside for garnish.

2. In a zip-top bag, combine orange juice, soy sauce, mirin, wine, cumin, garlic powder, and thyme. 

3. Pat salmon dry with paper towels and season with salt and pepper. Put salmon into marinade bag and place in refrigerator for 30 minutes. 

4. About 10 minutes before cook time, remove bag from refrigerator. 

5. In a cast iron skillet, heat oil over medium-high. Remove salmon from bag and reserve marinade. Put salmon, skin side down, into skillet. Cook until skins are crisp and brown, about 3 minutes. Flip salmon, reduce heat to medium, and cook until flesh is firm and flakes easily, about 4 minutes.

 In a separate skillet over medium heat, combine brown sugar and 1 teaspoon of water. After 1 minute, add reserved marinade. Reduce heat to medium-low and add edamame and corn. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.

To serve, spread the edamame and corn on a plate. Place salmon on top and sprinkle with orange zest and scallions.