My husband who grew up in Scotland told me how he used to catch a salmon from the river by reaching beneath the surface of the water to 'tickle' or gently rub the fish's underbelly until it goes into a trance. Once immobilised, the fish is grabbed and thrown onto the bank. A fascinating tale but here in Australia, we have to settle for the farmed variety from Tasmania. This is one of my go to recipes for the sought after fish. Salmon fillets are gently poached in a citrusy sauce made up of fresh orange juice, lemon juice, stock and white wine. The sauce is then reduced and thickened with a dollop of butter before being drizzled over the poached fish. Garnish with dried dill and thin slices of orange. Simple and elegant. I like to serve them with mashed sweet potato and steamed greens - all super food for a nutritious meal.
Serves 4
INGREDIENTS
- 4 skinless salmon fillets
- 1 cup freshly squeezed orange juice
- 1 tablespoon lemon juice
- 1 cup chicken or fish stock
- ½ cup white wine
- 55g / 2oz (4 tablespoons) butter
- 1 teaspoon grated orange rind
- sea salt
- freshly ground black pepper
- 2 thin slices of orange, halved, for garnishing
- 1 teaspoon dried dill, for garnishing
METHOD
- Season the salmon fillets lightly with salt and pepper on both sides.
- In a skillet or frying pan with tall sides, combine orange juice, lemon juice, stock and wine.
- Place the salmon fillets into the poaching liquid. Bring it to a simmer. Poach the fillets in the simmering liquid for 3 minutes, then turn them over to the other side to poach for another 3 minutes or so. Fish is ready when it firms up and flakes easily with a fork.
- Gently remove the fillets from the pan without breaking them up and to a warm plate. Cover to keep warm.
- Reduce the poaching liquid in the pan over medium heat to about 1 cup. Strain and return to the pan. Add orange rind. Whisk in butter over low heat until it melts and forms a smooth sauce.
- Serve fillets with the orange sauce. Garnish with dill and orange slices.
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