Options

Format:
Include:
PRINT
See more
Community Recipe
from [psfreeman]
Poached Salmon Salad with Orange-Cranberry Sauce

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.

  • Yield: 4 servings
  • Prep time:40 Minutes
  • Cook time:45 Minutes

Ingredients

  • Salt
  • 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

Preparation

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.

Go to full version of

Poached Salmon Salad with Orange-Cranberry Sauce recipe

advertisement