Poached Salmon with Citrus, Capers and Ginger
This Friday’s vibe was the polar opposite of last week. Last week life and time afforded me all the opportunity in the world to even make these Alu Parathas.Today is more a poached salmon kind of day. A flavorful poached salmon with Citrus, capers and ginger.
The Story of Poached Salmon with Citrus, Capers and Ginger
This Friday, felt just like another day in my life except that I knew childhood friend from across the world is stopping by for a short visit. I needed to work on dinner that was simple, quick, flavorful and interesting. The result among other things was this simple and flavorful dish. I have cooked foil wrapped salmon before. I even have a Bengali recipe in the Bengali Five Spice Chronicles.
To keep this simple, memorable and flavorful, I began with a baseline recipe from Giada, and tweaked it to make it my own. This resulted in the simplest and gentlest of recipes that is perfect for the evening. The fresh flavors and the buttery texture of the fish came alive in this simple citrus and wine sauce, with the magic hint of flavor being ginger.
The results of this dish were perfect, I baked this in the oven and it is would be the perfect make ahead dish for summer. Our meal this evening is a simple supper, just the six of us (kids, Anshul, Suchis and Sonju and myself), and this extremely simple fish created a beautiful and satisfying meal. We chatted about life, travels and the kids were excited to talk about the spring break and India travels.
The citrus used here were Cara Cara Oranges and Meyer Lemons and while you can use any citrus of your choice, the milder version actually cooked up nice and soft, resulting in a a soft edible accompaniment to the moist and perfectly poached fish, which by the way I had assembled the night before.
If you like these flavors, another magical recipe meshing salmon and citrus is right here.
A very simple, flavorful and light tasting dish, that needs little or no clean up.
Ingredients
- 2 to 3 pods of garlic minced.
- 1 tablespoon freshly grated ginger
- 1/4 cup pinot grigio or any other white wine
- 1/4 teaspoon red cayenne pepper
- 1 teaspoon salt or to taste
- 1 tablespoon chopped rosemary
- Freshly ground black pepper
- 1 tablespoon maple syrup
- 3 Cara Cara oranges or tangerines
- 1 lemon, cut into wedges.
- 1 tablespoon capers
- 2 pounds of salmon fillets, cut into 6 oz pieces (Essentially, I got eight pieces from this fish)
Instructions
- In a mixing bowl, add in the garlic, ginger and white wine and mix well.
- Add in the red cayenne pepper, salt and chopped rosemary, black pepper and the capers and mix well. Stir in the maple syrup.
- Zest and juice two of the oranges or the tangerine
- Cut and squeeze in the juice of one of the oranges and slice the rest.
- Peel and thinly slice the remaining orange.
- Cut the lemons into wedges.
- To assemble, pre-heat the oven to 350 degrees.
- Carefully place the salmon pieces on a shallow baking dish. Pour the prepared poaching sauce over the fish. Carefully place an orange slice over each piece of fish. Scatter the capers over the fish.
- Cover with a piece of foil. Place in the center of the oven and cook for 20 minutes, until the fish is well cooked through..
Dried Dates
This dish is so mouth watering, I am surely going to try this at home.