Salmon with Satsuma-Soy Glaze

Cooking Light November 2009
 
This was really good!  While trying (unsuccessfully) to multi-task, we burned the sauce and had to throw it out.  The flavor of the fish was fantastic so I can only assume it would have been even better with the sauce on it.


1 T grated satsuma orange rind
1 c fresh satsuma orange juice (about 4 satsumas)
6 T soy sauce
1/4 c rice vinegar
1 T canola oil
1 T honey
1/2 t freshly ground black pepper
1/4 t crushed red pepper
3 (1/4") sliced peeled fresh ginger (I used ground ginger)
6 (6 oz) skinless boneless salmon fillets
1 T water
1/2 t cornstarch
2 satsuma oranges, peeled and sectioned

Combine first 9 ingredients in ziploc bag.  Add salmon and marinate 1 hours, turning frequently.  Remove salmon.  Strain marinade into small pan.  Bring to a boil over high heat.  Cook about 6 minutes, until reduced to 1 cup.  Combine water and cornstarch in small bowl, stir with whisk.  Add to pan; bring to a boil.  Cook 1 minute, stirring constantly.  Add orange sections; cook 30 seconds.  Set aside.  Keep warm.

Broil salmon 8 minutes.  Serve with sauce.

Calories:  320
Fat:  13.3g
Protein:  35.3g
Carb:  12.8g