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.
Adapted with permission from Jeanne Besser and Colleen Doyle, from
The Great American Eat-Right Cookbook.