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.
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="">1>
Author: Dr. Jacquelyn P. HorneCopyright: 2013