It’s satsuma season here in Louisiana! This recipe is the perfect way to add some Vitamin C and Omega-3’s to your diet. All you need is a hand full of ingredients, and the prettiest satsumas on your tree. I usually pair this with some roasted veggies while prepping my salmon. Easy peasy satsuma squeezy!

Marinade Ingredients:

• Juice from 1 large satsuma (or any type of orange)

• 2 tbsp. extra virgin olive oil

• 1 tsp. thyme

Dry Seasoning Ingredients:

• 1 tbsp. smoked paprika

• 1 tsp. cinnamon

• 1 tsp. grated satsuma/orange peel

• Cajun seasoning or black pepper to taste

Glaze Ingredients:

• Juice from 1 large satsuma or orange

Directions:

Whisk together marinade ingredients, and marinate salmon for a minimum of 30 minutes. While salmon is marinating, combine all dry ingredients in small bowl. Turn on broiler to high heat for later. Heat a drizzle of olive oil in oven safe pan to medium-high heat. Coat salmon with dry seasoning on all sides. Place salmon top side down on hot oven safe pan. Sear on top side for 3-4 minutes or to medium rare. Flip salmon drizzle glaze juice on top and put under broiler for 1-2 minutes. Broiler will thicken the juice to create a glaze. CAUTION-it will easily burn under broiler so watch closely. Plate, spoon glaze on top, devour, thank me later!