Spring Poached Orange Salmon with Fresh Herbs and Asparagus
Delicate salmon fillets gently poached in a fragrant orange and white wine broth, creating a light and elegant spring dinner. The citrus-infused fish pairs beautifully with tender asparagus for a refreshing, dairy-free meal.
Ingredients
- 4 salmon fillets (150g each), skin removed
- 2 large oranges, juiced and zested
- 250ml dry white wine
- 250ml low-sodium vegetable stock
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 bunch fresh asparagus (about 400g), trimmed
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon honey
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Orange slices for garnish
Instructions
In a large, deep skillet or sauté pan, heat 1 tablespoon olive oil over medium heat. Add shallots and sauté for 2-3 minutes until softened.
Add garlic and cook for 30 seconds until fragrant. Pour in the orange juice, white wine, and vegetable stock. Add orange zest, honey, and bay leaf. Bring to a gentle simmer.
Season salmon fillets with salt and pepper, then carefully lower them into the poaching liquid. The liquid should come about halfway up the fillets.
Cover the pan and poach the salmon for 10-12 minutes over low-medium heat until the internal temperature reaches 63°C (145°F) when measured with a meat thermometer at the thickest part.
While salmon poaches, bring a pot of salted water to boil. Cook asparagus for 3-4 minutes until tender-crisp, then drain and toss with remaining olive oil, salt, and pepper.
Carefully remove the poached salmon from the liquid and set aside. Remove bay leaf, then increase heat and reduce the poaching liquid by half, about 3-4 minutes, to create a light sauce.
Arrange asparagus on serving plates and place salmon fillets on top. Spoon the reduced orange sauce over the fish and garnish with fresh dill, chives, and orange slices. Serve immediately.
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