Ginger-Poached Salmon

By Shash

Ingredients

• 1 Large Orange
• 1-1/2 Cups Low-Sodium Chicken Broth
• 2 Teaspoons Finely Grated Fresh Ginger Root
• 2 Teaspoons Finely Chopped Pickled Ginger
• 2 Tablespoons Honey
• 1 Lb. Salmon Fillets
• 1-2 Tablespoons Unsalted Butter

Preparation

Step 1

Zest and squeeze the juice of one orange. In large, lidded skillet, combine zest and juice with chicken broth, both gingers and honey. Bring to just boiling point over medium-high heat, stirring to mix well. Reduce heat to medium-low and cook for 1-2 minutes, stirring constantly.

Add salmon, cover and cook for another 4-5 minutes. Using spatula, carefully turn fish over and cook for an additional 4-5 minutes or until cooked through. Transfer fish to a plate, and cover loosely to keep warm.

Increase heat under skillet to medium-high and cook remining liquid until sauce comes to a boil. Whisk I butter and stir until sauce thickens. Plate fish and spoon warm sauce over it.