Poached Salmon with Collard Green Salad

Poached Salmon with Collard Green Salad, an easy way to add potassium and vitamin C at the family table, especially when paired with an 8-ounce glass of 100% orange juice. If you’ve never tried poaching salmon at home, you might be surprised by just how easy and delicious it can be. I used to think it was a technique reserved for chefs, but once I gave it a try, it quickly became one of my favorite ways to cook salmon.

Why Poached Salmon?

Poaching is one of the best ways to cook salmon because it keeps the fish tender, juicy, and full of flavor. Instead of blasting it with high heat like grilling or baking, poaching gently simmers the salmon in a warm, flavorful bath. There’s no risk of it drying out or turning tough, which makes it almost foolproof.

How to make Poached Salmon with Collard Green Salad

Ingredients

• 1 1/4    cups Florida Orange Juice, divided
• Nonstick cooking spray
• 1          pound salmon filets
• 1          cup white wine
• 2          cloves garlic, smashed
• 2          teaspoons finely grated fresh ginger, divided
• 2          tablespoons olive oil
• 1          tablespoon apple cider vinegar
• 1          tablespoon finely minced shallot
• salt, to taste
• pepper, to taste
• 1          small bunch collard greens (about 8 ounces), stems and center ribs removed
• 1/2       cup toasted, slivered almonds

Directions

1. Preheat oven to 375 F. Spray small glass baking dish with nonstick cooking spray. Set salmon in dish.
2. In small saucepan over high heat, combine 1 cup 100% orange juice, white wine, garlic and 1 teaspoon grated ginger; bring to simmer.
3. Pour poaching liquid over salmon and cover with aluminum foil.
4. Poach in oven 15-20 minutes, or until salmon is cooked through.
5. In lidded jar, combine remaining 100% orange juice, remaining grated ginger, olive oil, vinegar and shallot; shake to combine. Season with salt and pepper, to taste.
6. Cut collard greens into thin ribbons and transfer to large mixing bowl. Pour dressing over collard greens; toss well to combine and fully coat.
7. Remove salmon from liquid and serve on top of collard greens. Sprinkle with almonds.
8. Season with additional salt and pepper, to taste, and serve.

SOURCE: Florida Department of Citrus