Crispy Orange-Glazed Salmon

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2/3 cup orange juice

3 tablespoons rice wine vinegar

2 tablespoons lite soy sauce

1 small red Thai chile pepper, thinly sliced

1 teaspoon crushed red pepper flakes

1 (1-inch) piece fresh ginger, grated

4 (4- to 6-ounce) salmon fillets

2 tablespoons olive oil, divided

Salt, to taste

Freshly ground pepper, to taste

2 tablespoons honey

Hot cooked rice

Garnishes: sprouts, fresh cilantro, carrot and pepper strips, and edamame*

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