Poached Salmon Salad with Orange-Cranberry Sauce |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
salt |
1 tablespoon(s) white wine vinegar |
1 pound(s) skinless salmon fillet, cut into four 4-ounce pieces |
2 teaspoon(s) olive oil |
6 small scallions, white and light-green parts, chopped ( 1/4 cup plus 2 tablespoons) |
1/3 cup(s) white wine |
1/3 cup(s) homemade or no-salt-added chicken broth |
finely grated zest of 1 orange |
2 large navel oranges, peeled and cut into segments, plus any accumulated juices |
1/2 cup(s) dried cranberries, coarsely chopped |
2 teaspoon(s) honey, or more to taste |
1 teaspoon(s) toasted sesame oil, or more to taste |
freshly ground black pepper |
1 teaspoon(s) cornstarch |
1 tablespoon(s) water |
1 1/2 ounce(s) frisee or curly leaf lettuce, torn into 2-to-3-inch pieces |
Directions:
1. Fill a medium pot with 4 inches of water. Add 1 teaspoon of salt and the vinegar, and bring the water to a boil over medium-high heat.
2. Once the salt has dissolved, slip in the salmon fillets. Reduce the heat as needed so the water is barely bubbling. Cook uncovered for 5 to 7 minutes, until the salmon is opaque, slightly firm to the touch and cooked through. The timing will vary based on the thickness of the fillets. Transfer to a plate; discard the poaching water.
3. Heat the oil in a medium sauté pan or skillet over medium heat. Add 1/4 cup of the scallions; cook for 2 to 3 minutes, until soft. Add the white wine, broth, orange zest, segments and juice, cranberries, honey, sesame oil, salt and pepper to taste, stirring to combine. Cook for 5 minutes, adjusting the heat so the liquid maintains a low boil. Taste, and adjust the seasoning as needed
4. Dissolve the cornstarch in the water in a small bowl; add to the cranberry sauce. Increase the heat and cook, stirring, so the sauce comes to a boil and thickens. Remove from the heat.
5. Divide the frisee or lettuce evenly among individual plates. Place a salmon fillet on top of each portion of lettuce. Spoon equal amounts of the sauce over each serving. Top with the remaining chopped scallions and serve.
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