Poached Salmon with Orange-Ginger Sauce

Plan Z Phase: This is a Z2 (ZReduction) recipe. If you want moist salmon that is flawlessly cooked with almost no effort at all, this is your best bet.  You can eat this with plain salt and pepper or several kinds of sauces or even salsa. Here’s a version with an orange-ginger sauce.

Serving Size: Serves 2

Ingredients:

For the salmon

• 2, 6 oz portions of salmon filet or steak
• water

Instructions:

In a deep sauté pan put in your salmon skin side down. Pour in enough water just to cover the salmon. You don’t want it floating around; just covered.

Bring the water to a boil. Lightly boil for 2 minutes. Then turn off the heat and let the salmon sit in the water for 10 minutes. Salmon will be done and will be juicy as can be.

For the sauce

• olive oil spray
• ¼ cup of diced shallot or green onion
• 1/4 cup of water
• 2 Tbl of peeled and grated fresh ginger root
• 1/2 cup chicken stock
• juice of one orange
• 1/3 cup of heavy cream
• 1 Tbl of fresh orange zest or 1 tsp of dried orange peel
• salt and pepper to taste

Instructions:

In a medium sauce pan spray lightly with olive oil. Add the shallots and cook on medium until they are loosened up. Add the water and the ginger root. Cook until reduced and almost no liquid remains.

Add the stock and the orange juice and reduce again until only half remains. Add the cream and cook until it begins to thicken. Just a few minutes. It won’t thicken much because you are using very little cream. It will just be cloudy. Pull from the heat and add the orange zest/peel and salt and pepper to taste. This whole process can be done while the salmon cooks.

There will be more than enough sauce for two pieces. Pour 3 Tbl of sauce over each piece of salmon and garnish with greens if you want. I garnished with a few bits of green onion. This is a very light ginger-citrus flavor. Very mild.

You can use the extra sauce on chicken too.

Enjoy!

Cheers,