Joy Magazine

Ginger-Poached Salmon

With Orange and Honey

This is an entree so light, elegant and easy to make that it is suitable for dinner tonight. Serve with steamed broccoli.


1 large orange

1 1/2 cups low-sodium chicken broth

2 teaspoons freshly grated ginger root

2 teaspoons finely chopped pickled ginger

2 tablespoons honey

4 center-cut salmon fillets (about 1 pound),

preferably skinless, pin bones removed

1 to 2 tablespoons unsalted butter


Grate the zest and squeeze the juice from the orange (there should be 1/4 to 1/2 cup juice).

In a large lidded skillet, combine the orange zest and juice, chicken broth, both types of ginger and the honey and bring just to a boil over medium-high heat, stirring to mix well. Reduce the heat to medium-low and cook for 1 to 2 minutes, stirring constantly. Add the salmon, cover and cook for 4 to 5 minutes, then use spatulas to carefully turn the fish over and cook for 4 to 5 minutes, or until cooked through. Transfer the salmon to a plate and cover loosely to keep warm.

Increase the heat to medium-high and cook just until the sauce in the skillet comes to a boil. Whisk in the butter, stirring until the sauce has slightly thickened. Divide the fillets among individual plates; spoon the warm sauce over and serve immediately.

Serves 4

Adapted with permission from Jeanne Besser and Colleen Doyle, from

The Great American Eat-Right Cookbook.

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.