Poached Salmon Salad with Orange-Cranberry Sauce
"Poached salmon shines" by Stephanie Witt Sedgewick, The Washington Post. Autumnal flavors combine in a citrus sauce that complements the salmon. Peel the oranges, removing all pith. Cut between the membranes to release the fruit segments, letting them fall into a mixing bowl. Squeeze the juice from the spent membranes into a liquid measuring cup. Recipe published in the Winston-Salem Journal: December 28, 2011.
- 1 tablespoon(s) white wine vinegar
- 1 pound(s) skinless salmon fillet, cut into four 4-ounce pieces
- 2 teaspoon(s) olive oil
- 6 small scallions, white and light-green parts, chopped ( 1/4 cup plus 2 tablespoons)
- 1/3 cup(s) white wine
- 1/3 cup(s) homemade or no-salt-added chicken broth
- Finely grated zest of 1 orange
- 2 large navel oranges, peeled and cut into segments, plus any accumulated juices
- 1/2 cup(s) dried cranberries, coarsely chopped
- 2 teaspoon(s) honey, or more to taste
- 1 teaspoon(s) toasted sesame oil, or more to taste
- Freshly ground black pepper
- 1 teaspoon(s) cornstarch
- 1 tablespoon(s) water
- 1 1/2 ounce(s) frisee or curly leaf lettuce, torn into 2-to-3-inch pieces
- 1. Fill a medium pot with 4 inches of water. Add 1 teaspoon of salt and the vinegar, and bring the water to a boil over medium-high heat.
- 2. Once the salt has dissolved, slip in the salmon fillets. Reduce the heat as needed so the water is barely bubbling. Cook uncovered for 5 to 7 minutes, until the salmon is opaque, slightly firm to the touch and cooked through. The timing will vary based on the thickness of the fillets. Transfer to a plate; discard the poaching water.
- 3. Heat the oil in a medium sauté pan or skillet over medium heat. Add ¼ cup of the scallions; cook for 2 to 3 minutes, until soft. Add the white wine, broth, orange zest, segments and juice, cranberries, honey, sesame oil, salt and pepper to taste, stirring to combine. Cook for 5 minutes, adjusting the heat so the liquid maintains a low boil. Taste, and adjust the seasoning as needed
- 4. Dissolve the cornstarch in the water in a small bowl; add to the cranberry sauce. Increase the heat and cook, stirring, so the sauce comes to a boil and thickens. Remove from the heat.
- 5. Divide the frisee or lettuce evenly among individual plates. Place a salmon fillet on top of each portion of lettuce. Spoon equal amounts of the sauce over each serving. Top with the remaining chopped scallions and serve.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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