Food recipes
Spicy Orange-Poached Salmon with Ginger Soy Marmalade
Spicy Orange-Poached Salmon with Ginger Soy Marmalade
Poaching is one of the simplest ways to cook any fish. This time-tested method is as easy as simmering the fish in any flavourful liquid. Poaching highlights the delicate texture of salmon while simultaneously adding lots of aromatic flavour.
Serves 4
Ingredients:
2 tablespoons (30 mL) olive oil
1 large onion, diced
8 garlic cloves, thinly sliced
4 cups (1 L) orange juice
The zest and juice of 2 lemons
1 teaspoon (5 mL) your favourite hot sauce
2 bay leaves
4 centre-cut salmon fillets (each about 6 ounces/175 g), patted dry
A sprinkle or two of salt and lots of freshly ground pepper
Marmalade:
1/2 cup (125 mL) orange marmalade
2 tablespoons (30 mL) grated frozen ginger
1 tablespoon (15 mL) soy sauce
2 green onions, thinly sliced
Directions:
1. In a saucepan that’s just big enough to hold the salmon fillets in a single layer, heat the oil over medium-high heat. Sauté the onions and garlic until they’re golden brown, about 5 minutes. Add the orange juice, lemon zest, lemon juice, hot sauce, and bay leaves. Bring the poaching liquid to a full boil, then reduce the heat so the liquid is barely simmering. Slide in the salmon fillets and gently poach until they’re barely cooked through, about 10 minutes.
2. Meanwhile, stir together the marmalade, ginger, soy sauce, and green onions. Gently place each salmon fillet in a shallow bowl. Top with a ladle of the simmering poaching broth and a dollop of the marmalade. Serve and share!
Tip:
The poaching broth’s job is to add more flavour to the fish than it takes away. If fish is poached in plain water, it will lose flavour while the water gains flavour. A good poaching liquid like this one is flavoured so strongly that the fish can’t help but absorb lots of aromatic flavour. You may judge the salmon’s doneness with a meat thermometer: when it reaches 130°F (55°C) it’s done, or 140°F (60°C) if you prefer it a bit more well done.
Poaching is one of the simplest ways to cook any fish. This time-tested method is as easy as simmering the fish in any flavourful liquid. Poaching highlights the delicate texture of salmon while simultaneously adding lots of aromatic flavour.
Serves 4
Ingredients:
2 tablespoons (30 mL) olive oil
1 large onion, diced
8 garlic cloves, thinly sliced
4 cups (1 L) orange juice
The zest and juice of 2 lemons
1 teaspoon (5 mL) your favourite hot sauce
2 bay leaves
4 centre-cut salmon fillets (each about 6 ounces/175 g), patted dry
A sprinkle or two of salt and lots of freshly ground pepper
Marmalade:
1/2 cup (125 mL) orange marmalade
2 tablespoons (30 mL) grated frozen ginger
1 tablespoon (15 mL) soy sauce
2 green onions, thinly sliced
Directions:
1. In a saucepan that’s just big enough to hold the salmon fillets in a single layer, heat the oil over medium-high heat. Sauté the onions and garlic until they’re golden brown, about 5 minutes. Add the orange juice, lemon zest, lemon juice, hot sauce, and bay leaves. Bring the poaching liquid to a full boil, then reduce the heat so the liquid is barely simmering. Slide in the salmon fillets and gently poach until they’re barely cooked through, about 10 minutes.
2. Meanwhile, stir together the marmalade, ginger, soy sauce, and green onions. Gently place each salmon fillet in a shallow bowl. Top with a ladle of the simmering poaching broth and a dollop of the marmalade. Serve and share!
Tip:
The poaching broth’s job is to add more flavour to the fish than it takes away. If fish is poached in plain water, it will lose flavour while the water gains flavour. A good poaching liquid like this one is flavoured so strongly that the fish can’t help but absorb lots of aromatic flavour. You may judge the salmon’s doneness with a meat thermometer: when it reaches 130°F (55°C) it’s done, or 140°F (60°C) if you prefer it a bit more well done.
Printed from https://recipe.bluelayer.org/recipe/75968/spicy-orange-poached-salmon-with-ginger-soy-marmalade