Poached Salmon with Green Kale Salad, an easy way to add potassium and vitamin C to the family table, especially when paired with a 250ml glass of 100% orange juice. If you’ve never poached salmon at home, you might be surprised at how easy and delicious it can be. I always thought it was a technique reserved for chefs, but once I tried it, it quickly became one of my favorite ways to cook salmon.
Why poached salmon?
Poaching is one of the best ways to cook salmon as it keeps the fish tender, juicy and full of flavour. Instead of heating the salmon over high heat, as with grilling or baking, poaching gently simmers the salmon in a warm, flavorful bath. There is no risk of it drying out or becoming tough, making it almost foolproof.
This is how you make poached salmon with green kale salad
Ingredients
- 1 1/4 cups Florida orange juice, divided
- Nonstick cooking spray
- 1 pound salmon fillets
- 1 cup white wine
- 2 cloves garlic, crushed
- 2 teaspoons finely grated fresh ginger, divided
- 2 tablespoons of olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon finely chopped shallot
- salt, to taste
- pepper, to taste
- 1 small bunch kale (about 8 ounces), stems and center ribs removed
- 1/2 cup toasted, slivered almonds
Directions
- Preheat oven to 375 F. Spray a small glass baking dish with nonstick cooking spray. Place salmon in the dish.
- In a small saucepan over high heat, combine 1 cup 100% orange juice, white wine, garlic, and 1 teaspoon grated ginger; bring to a boil.
- Pour the poaching liquid over the salmon and cover with aluminum foil.
- Poach in the oven for 15-20 minutes, or until the salmon is cooked through.
- In a jar with a lid, combine the remaining 100% orange juice, remaining grated ginger, olive oil, vinegar and shallot; shake to combine. Season with salt and pepper.
- Cut the kale into thin ribbons and place in a large mixing bowl. Pour dressing over kale; mix well to combine and coat completely.
- Remove the salmon from the liquid and serve on the kale. Sprinkle with almonds.
- Season with additional salt and pepper and serve.
SOURCE: Florida Department of Citrus