Salmon With Satsuma-Soy Glaze

• 1 tablespoon grated satsuma orange rind
• 1 cup fresh satsuma orange juice (about 4 satsumas)
• 6 tablespoons low-sodium soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon canola oil
• 1 tablespoon honey
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• 3 (1/4-inch) slices peeled fresh ginger
• 6 (6-ounce) skinless salmon fillets (about 1/2 inch thick)
• 1 tablespoon water
• 1/2 teaspoon cornstarch
• 2 satsuma oranges, peeled and separated into sections
• Cooking spray
• 2 tablespoons green onion strips

1. Preheat broiler.
2. Combine first 9 ingredients in a large zip-top plastic bag. Add salmon to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove salmon from bag, reserving marinade. Strain marinade through a sieve into a bowl; discard solids. Place marinade in a small saucepan over high heat. Bring to a boil; cook until reduced to 1 cup (about 6 minutes). Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Add orange sections; cook 30 seconds. Set aside; keep warm.
3. Place salmon on a broiler pan coated with cooking spray; broil 8 minutes or until desired degree of doneness. Serve with sauce. Sprinkle with green onion strips.

orange rind, fresh satsuma orange juice, soy sauce, rice vinegar, canola oil, honey, freshly ground black pepper, red pepper, fresh ginger, salmon, water, cornstarch, satsuma oranges, cooking spray, green onion

Taken from www.myrecipes.com/recipe/salmon-with-satsuma-soy-glaze (may not work)