Ingredients
- 1 side salmon, skinned and boned
- 1 sliced onion
- 2 tablespoons coriander seed
- 2 tablespoons turmeric
- 1 bay leaf
- 2 tablespoons peppercorns
- 2 habaneros, halved
- 2 cups orange juice
- 2 cups white wine
- 2 cloves garlic, sliced
- Sea salt
- Olive oil, for drizzling
Directions
Preheat oven to 225 degrees F.
Place salmon in a nonreactive baking dish. In a 4-quart saucepan place remaining ingredients. Bring ingredients to a simmer and simmer for 1 hour. Strain liquid and cool. Pour liquid over salmon and cover with parchment paper. Place in oven and cook for 15 minutes. Remove from oven and leave in liquid until ready to serve. When ready to serve, remove from liquid with a slotted spatula, sprinkle with sea salt and drizzle with olive oil.
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By tastefiend
on July 23, 2011
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I don't understand the other positive reviews. Ew. Besides the taste (which was gross, my main problem with this recipe was the fact that I had to throw out 2 cups of white wine. For such an expensive poaching liquid I was hoping to be able to make a sauce out of it. Unfortunately, it was so pungent, acidic, and just plain unpleasant - not good on its own. Yes, the salmon was moist. Such is the nature of poaching... flavour was not good.
By rndivin_2420531
Yucca Valley, CA
on February 15, 2011
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Made this for special valentine's day dinner. The poaching liquid reduced by half over the hour. The 15 minute time wasn't enough just as the other reviewers said, definitely leave it in longer unless you like raw salmon. Overall, the flavor of the salmon was great! Very tender. I used a little fresh dill as a garnish and it was a perfect compliment. I will make this again with a few minor adjustments.
By amaryllis1
Royal Oak, MI
on January 29, 2011
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Extremely tender and delicious. Loved the flavor. I will definitely be making this again.
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