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