Poached Salmon with Orange Ginger Sauce

Poached Salmon in Ginger Orange Sauce

Blood Orange Ginger

Salmon is a great source of the omega-3 fatty acid DHA, the stuff that’s great for your heart and brain. Eating more of this fish will add more years to your life and help with your memory.

These fats are responsible for many cardiovascular benefits such as reducing inflammation, relaxing and dilating the arteries and from keeping the blood from clotting.

Salmon has also been shown to decrease depression. Since it is an excellent source of Vitamin-D, this may be why. Most people do not receive the necessary amount of vitamin-D. They mainly stay indoors, hop in and out of our cars, and therefore do not get enough sunlight. By creating this lack of the D vitamin, depression can creep up on them. It’s almost as if they live in constant darkness. But many times, they just do not have the time to take a walk as they would like to or for some people, no desire.

But if you cannot spend more time outdoors, at least eat your salmon. It may be prepared so many ways; baked, broiled, grilled or as I did here-poached.

I hope you enjoy this recipe and feel happy while you eat it! As always, Enjoy!

Poached Salmon with Orange Ginger Sauce

Ingredients: Serves 4

4  4 ounce sections of boneless salmon fillet with skin
1 large orange, ( I used a blood orange) peeled, sectioned and zested
1 tablespoon minced fresh ginger
1 1/2 cups chicken stock
2 tablespoons finely chopped fresh cilantro
1 tablespoon sesame seeds
1 teaspoon sesame oil
1 tablespoon sugar
1/4 teaspoon salt

Preparation:
Wash and pat dry the orange. Zest, and set aside. Peel the orange and measure out enough orange sections to make 1/2 cup. Squeeze the juice from the remainder of the orange into the orange sections. In a saucepan, over medium heat, combine the orange sections and juice with the ginger. Add in the stock, cilantro, sesame seeds, sesame oil, sugar, and salt, and bring to a boil. Cook, whisking to break up the orange, for 10 minutes. Remove from the heat and strain through a fine mesh sieve. Set aside.

Take a pan large enough to hold the salmon fillets flat and place the salmon skin side down in the pan. Pour the sauce over the fillets and bring to a boil over medium high heat. Cover and lower the heat to a simmer. Cook for 5-7 minutes, depending on the thickness of the fillet. Carefully remove the fillets and serve with salad. Garnish with the orange zest.

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