Salmon with Ginger Citrus Salsa
Source of Recipe
Betty Crocker Spring Celebrations
List of Ingredients
- 1 lemon
- 4 cups water
- 6 thin slices gingerroot
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 salmon fillet (1 poud)
- 2 navel oranges, peeled and finely chopped
- 1 lime, peeled and finely chopped
- 1/2 cup chopped red bell pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoon honey
- 1 teaspoon grated gingerroot
- 1 teaspoon olive or vegetable oil
- 1/4 teaspoon salt
Instructions
- Grate enough peel from lemon to make 2 teaspoons; set aside for salsa. Cut lemon into slices. Heat lemon, water, sliced gingerroot, 1/2 teaspoon salt and the pepper to boiling in 10- or 12-inch skillet. Boil 3 minutes; reduce heat to medium-low. Add salmon, skin side down. Cover and cook 5 to 7 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spoon. Cover and refrigerate at least 2 hours but no longer than 24 hours. Discard liquid in skillet.
- Mix oranges, lime, bell pepper, chives, honey, grated gingerroot, oil and reserves 2 teaspoons lemon peel.
- To serve, carefully remove skin from salmon; place salmon on serving plate. Sprinkle with 1/4 teaspoon salt. Spoon salsa over salmon.
Final Comments
8 servings.
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