This my sweet husband's very own concoction
and he deserves all the credit. His Poached
Coho Salmon with Orange-Honey Glaze (recipe follows) is fabulous, not to
mention being so good for you. No don’t go throwing the baby out with the bath
water because of the word “poached”. Initially, I bristled at idea of poached
anything, but once I tried it, this is one my favorites of all of Rick’s yummy
dishes he fixes for me. This cooking method leaves the salmon not only
delicious, but also moist and juicy. The nutritional analysis is posted on my
blog along with the recipe. He serves this with steamed asparagus, pepper
rings and rice pilaf. You can kick this recipe up a notch by adding one teaspoon of ground
ginger to the glaze and then mixing well.
Here is Rick's recipe:
2 6-ounce salmon filet
portions (coho), skinless boneless
2 tablespoons honey
2 tablespoons orange
marmalade
2 tablespoons lemon juice
Here is how he put this recipe together:
1. Remove skin from salmon
filets, if required, and rinse well. Place filets in skillet and cover with
water, and add lemon juice.
2. Turn heat to medium high
until water begins to simmer, reduce heat to low and cover. Poach for 3 to 4
minutes or until meat flakes easily.
3. While salmon cooks, mix
honey and orange marmalade to make glaze. Remove salmon from water as soon as
cooked, place on plate, and cover with orange/honey glaze. Serve immediately.
Servings: 2
Preparation Time: 6 minutes
Cooking Time: 4 minutes
Total Time: 10 minutes
Nutrition (per serving): 371 calories, 110 calories from
fat, 12.2 g total fat, 81.1 mg cholesterol, 86.9 mg sodium, 749.5 mg potassium,
31.6 g carbohydrates, <1 29.6="" 34="" fiber="" font="" g="" protein.="" sugar="">
Author: Dr. Jacquelyn P. Horne
Copyright: 2013
My hubs loves fish! He would love this dish! Got it pinned! Thanks for linking up at Gluten Free Fridays!
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