Recipe Page: Satsumas

Satsuma Glazed Salmon

Duration: 30 minutes

Sweet, rich and so very delicious.

Utensils

  • Baking sheet

Ingredients

  • 4 salmon fillets
  • Zest and juice of 2 satsumas
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, whisk together satsuma zest, satsuma juice, soy sauce, honey, Dijon mustard, minced garlic, salt, and black pepper to create the glaze.
  3. Place salmon fillets on a baking sheet lined with parchment paper.
  4. Brush the satsuma glaze over the salmon fillets.
  5. Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through.
  6. Garnish with chopped fresh parsley before serving.

Satsuma and Avocado Quinoa Salad

Duration: 30 minutes

A super tasty and unique salad.

Utensils

  • Large bowl

Ingredients

  • 1 cup quinoa, cooked and cooled
  • 2 satsumas, peeled and segmented
  • 1 avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • Juice of 1 satsuma
  • Salt and black pepper to taste
  • Toasted pumpkin seeds for garnish

Instructions

  1. In a large bowl, combine cooked quinoa, satsuma segments, diced avocado, chopped red onion, and chopped cilantro.
  2. In a small bowl, whisk together olive oil, satsuma juice, salt, and black pepper to create the dressing.
  3. Pour the dressing over the quinoa mixture and toss until well combined.
  4. Garnish with toasted pumpkin seeds before serving.

Satsuma Sorbet

Duration: 4 hours 30 minutes

Sweet, refreshing and delicious.

Utensils

  • Blender
  • Shallow dish

Ingredients

  • 4 satsumas, peeled and segmented
  • 1/2 cup sugar
  • 1/2 cup water
  • Juice of 1 lemon
  • Mint leaves for garnish (optional)

Instructions

  1. In a small saucepan, combine sugar and water. Heat over medium heat until the sugar is completely dissolved. Allow the simple syrup to cool.
  2. In a blender, combine satsuma segments, simple syrup, and lemon juice. Blend until smooth.
  3. Pour the mixture into a shallow dish and freeze for at least 4 hours, stirring every hour with a fork to break up ice crystals.
  4. Once fully frozen, scoop the satsuma sorbet into bowls or cones. Garnish with mint leaves if desired.