Ginger-Poached Salmon With Orange And Honey – a delicious recipe with orange, chicken broth, ginger root, pickled ginger, T, salmon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Grate the zest and squeeze the juice from the orange (there should be 1/4 to 1/2 cup of juice). In a large lidded skillet, combine, the orange zest and juice, chicken broth, both types of ginger and the honey and bring just to a boil over medium-high heat, stirring to mix well. Reduce the heat to medium-low and cook for 1 to 2 minutes, stirring constantly. Add the salmon, cover and cook for 4 to 5 minutes, then use spatulas to carefully turn the fish over and cook for 4 to 5 minutes, or until cooked through. Transfer the salmon to a plate and cover loosely to keep warm.
2
Increase the heat to medium-high and cook just until the sauce in the skillet comes to a boil. Whisk in the butter, stirring until the sauce has slightly thickened. Divide the fillets among individual plates; spoon the warm sauce over and serve immediately.
807
kcal
Calories
40
g
Fat
62
g
Carbs
53
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 large orange, 1 1/2 cups low-sodium chicken broth, 2 t. freshly grated ginger root, 2 t finely chopped pickled ginger, and more.
Yes, Ginger-Poached Salmon With Orange And Honey falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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