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Salmon with Satsuma-Soy Glaze
From Statesboro Market2Go
<p>Satsumas and salmon are finally in season, so here’s a great way to combine the two! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.myrecipes.com (Entered by Ariana Giddens)
1 tablespoon Grated satsuma rind
1 cup Satsuma juice (takes about 4 satsumas)
6 tablespoons Soy sauce
1/4 cup Rice vinegar
1 tablespoon Canola oil
1 tablespoon Honey
1/2 teaspoon Pepper
1/4 teaspoon Crushed red pepper
3 slices Peeled fresh ginger
6 6 ounce Skinless salmon fillets
1 tablespoon Water
1/2 teaspoon Cornstarch
2 Satsumas (peeled & separated)
2 tablespoons Green onion strips
Step by Step Instructions
- Preheat the broiler.
- Combine the satsuma rind, satsuma juice, soy sauce, rice vinegar, canola oil, honey, pepper, crushed red pepper, and ginger slices in a zip-top bag. Add the salmon to the bag and seal it. refrigerate for 1 hour, turning the salmon occasionally.
- Remove the salmon from the bag. Pour the marinade through a sieve and into a bowl. Retain the liquid and discard the leftover solids.
- Place the marinade liquid in a saucepan over high heat and bring the mixture to a boil and cook for 6 minutes. Combine the water & cornstarch in a bowl with a whisk, then add the mixture to the saucepan and bring it to a boil again. Add the satsuma slices to the mixture and cook for 30 seconds. Set aside, but keep warm.
- Place the salmon on a broiler pan that has been coated with cooking spray. Broil for 8 minutes, then serve with sauce. Sprinkle with green onion strips.
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