Poached Salmon.jpeg
Poached Salmon.jpeg
Poached Salmon with Collard Green Salad
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Recipe - Gourmet Garage of West 66th
Poached Salmon.jpeg
Poached Salmon with Collard Green Salad
Prep Time45 Minutes
Servings8
Cook Time60 Minutes
0
Ingredients
1 ¼ cups Florida Orange Juice, divided
1 pound salmon filets
1 cup white wine
2 cloves garlic, smashed
2 tsp. finely grated fresh ginger, divided
2 tbsp. olive oil
1 tbsp. apple cider vinegar
1 tbsp. finely minced shallot
Salt and pepper to taste
1 small bunch collard greens (about 8 oz.), stems and center ribs removed
½ cup toasted, slivered almonds
Directions

1. Preheat oven to 375° F.

2. Spray a small glass baking dish with non-stick spray.

3. Set salmon in the dish.

4. Combine white wine, garlic, one cup of Florida Orange Juice and one teaspoon grated ginger in a small saucepan, set over high heat and bring to a simmer.

5. Pour poaching liquid over salmon and cover with aluminum foil.

6. Poach in oven for 15 to 20 minutes or until salmon is just cooked through.

7. Combine the remaining ¼ cup Florida Orange Juice, remaining one teaspoon grated ginger, olive oil, vinegar, and shallot in a lidded jar and shake to combine.

8. Taste and season with salt and pepper to taste.

9. Cut the collard greens into thin ribbons and transfer to a large mixing bowl.

10. Pour the dressing over the collards and toss well to combine and fully coat.

11. Remove the salmon from the liquid and serve on top of the collard greens.

12. Sprinkle with the almonds.

13. Season with additional salt and pepper as desired and serve.

45 minutes
Prep Time
60 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
1 ¼ cups Florida Orange Juice, divided
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Florida's Natural No Pulp Orange with Calcium & Vitamin D, Juice, 52 Fluid ounce
$5.99$0.12/fl oz
1 pound salmon filets
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Norwegian Salmon Filet, 1 Pound
$19.99 avg/ea$19.99/lb
1 cup white wine
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Colavita White, Wine Vinegar, 17 Fluid ounce
$5.99$0.35/fl oz
2 cloves garlic, smashed
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Fresh Garlic, 4 Ounce
$1.25 avg/ea$4.99/lb
2 tsp. finely grated fresh ginger, divided
an image
Morton & Bassett Ground Ginger , 2.5 Ounce
$10.99$4.40/oz
2 tbsp. olive oil
an image
Extra Virgin Olive Oil, 33.8 Fluid ounce
1 tbsp. apple cider vinegar
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Bragg Organic, Apple Cider Vinegar, 32 Fluid ounce
$10.49$0.33/fl oz
1 tbsp. finely minced shallot
an image
Fresh Shallots, 1 ct, 6 Ounce
$1.87 avg/ea$0.31/oz
Salt and pepper to taste
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Coarse Ground Black Pepper , 1.8 Ounce
$10.99 avg/ea
1 small bunch collard greens (about 8 oz.), stems and center ribs removed
Not Available
½ cup toasted, slivered almonds
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Blue Diamond Almonds Almond Breeze Unsweetened Original, Almondmilk, 63.91 Fluid ounce
$5.99$0.09/fl oz

Directions

1. Preheat oven to 375° F.

2. Spray a small glass baking dish with non-stick spray.

3. Set salmon in the dish.

4. Combine white wine, garlic, one cup of Florida Orange Juice and one teaspoon grated ginger in a small saucepan, set over high heat and bring to a simmer.

5. Pour poaching liquid over salmon and cover with aluminum foil.

6. Poach in oven for 15 to 20 minutes or until salmon is just cooked through.

7. Combine the remaining ¼ cup Florida Orange Juice, remaining one teaspoon grated ginger, olive oil, vinegar, and shallot in a lidded jar and shake to combine.

8. Taste and season with salt and pepper to taste.

9. Cut the collard greens into thin ribbons and transfer to a large mixing bowl.

10. Pour the dressing over the collards and toss well to combine and fully coat.

11. Remove the salmon from the liquid and serve on top of the collard greens.

12. Sprinkle with the almonds.

13. Season with additional salt and pepper as desired and serve.