Spring Citrus Poached Salmon with Fresh Orange and Herbs
Delicate salmon fillets gently poached in a fragrant orange and white wine broth, infused with fresh spring herbs. This light and elegant dairy-free dish captures the bright flavours of the season perfectly.
Ingredients
- 4 salmon fillets (about 150g each), skin-on
- 2 large oranges
- 250ml dry white wine
- 250ml vegetable or fish stock
- 2 shallots, thinly sliced
- 3 cloves garlic, lightly crushed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 4 sprigs fresh thyme
- 2 sprigs fresh dill, plus extra for garnish
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon sea salt
- 100g fresh asparagus spears, trimmed
- Fresh chives, chopped, for garnish
Instructions
Zest one orange and set aside. Juice both oranges to yield approximately 150ml of fresh juice.
In a large, deep skillet or sauté pan, heat olive oil over medium heat. Add shallots and cook for 2-3 minutes until softened.
Add the crushed garlic, orange juice, orange zest, white wine, stock, honey, thyme, dill, bay leaf, peppercorns, and salt. Bring to a gentle simmer.
Let the poaching liquid simmer for 5 minutes to allow the flavours to meld together.
Reduce heat to low and carefully place the salmon fillets into the liquid, skin-side down. The liquid should come about halfway up the fillets.
Cover the pan and poach gently for 12-15 minutes, or until the salmon reaches an internal temperature of 63°C (145°F) when measured with a meat thermometer at the thickest part.
During the last 4 minutes of cooking, add the asparagus spears to the poaching liquid around the salmon.
Carefully remove the salmon and asparagus from the liquid and place on warmed serving plates.
Strain the poaching liquid and drizzle a few spoonfuls over each salmon fillet.
Garnish with fresh dill, chopped chives, and thin orange slices. Serve immediately.
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