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Salmon with Satsuma-Soy Glaze

From Statesboro Market2Go

<p>Satsumas and salmon are finally in season, so here&#8217;s a great way to combine the two! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 6

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)
Cooking spray
2 tablespoons Green onion strips

Step by Step Instructions
  1. Preheat the broiler.
  2. 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.
  3. Remove the salmon from the bag. Pour the marinade through a sieve and into a bowl. Retain the liquid and discard the leftover solids.
  4. 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.
  5. 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.