Protein-packed Salmon with Satsuma and Macadamia

Salmon is an excellent source of protein, full of Omega-3 fatty acids, vitamin B, potassium and vitamin D. Prepared with satsuma, orange juice, macadamia nuts and a hint of sugar, this citrusy fish dish is as unique as it is tasty. Courtesy of City of Hope Executive Chef Christian Eggerling.


Serves 4 people


  • 2 satsumas, washed, peeled
  • 3 oz raw sugar
  • 4 each, 7 oz portions of fresh PBO salmon
  • 2 tsp salt
  • 2 tbsp canola oil
  • 6 oz white wine
  • 6 oz butter, unsalted
  • 2 oz macadamia nuts, shelled, split
  • 8 oz orange juice


For the Satsuma
  • Split in half and seed the satsumas
  • Sprinkle raw sugar on flat surface of the satsuma halves
  • With a blow torch caramelize the sugar until well browned
For the Salmon 
  • Season the raw salmon with a touch of salt
  • Heat oil in a sauté pan to smoking hot
  • Gently place salmon flesh side down into the oil and sear until slightly brown, then flip and finish the skin side
  • Add 3 oz of the white wine and finish in a preheated oven for approx. 5-7 minutes, until the salmon reaches an internal temp of 145˚F.
  • Remove and reserve for plating
For the Sauce 
  • In a hot sauté pan, brown the butter and toast the macadamia nuts lightly
  • Add white wine and orange juice and reduce by half
  • Season with a touch of salt
  • Serve over the fish