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.
Yield
Serves 4 people
Ingredients
- 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
Directions
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 145ËšF.
- 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
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