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Poached Salmon with
Orange Basil Relish
Makes 6 Servings
*1 1/4 cups orange segments
*3 tablespoons basil chiffonade
*1 cup finely diced red onion
*1 minced jalapeno pepper, seeds and veins removed
*1 tablespoon olive oil
*1/4 cup red wine vinegar
*1 teaspoon salt
*1/2 teaspoon black pepper
*2 cups orange juice
*1 tablespoon grated orange peel
*1 cup white wine
*6 4-ounce salmon fillets
1In a medium bowl, combine all ingredients for relish and mix well. Set aside.
2Combine orange juice, orange peel and white wine in a large saucepan. Bring to a boil and reduce heat to medium-low. As liquid is simmering, gently lower salmon fillets into poaching liquid with a slotted spoon one at a time. Allow liquid to return a simmer, cover and remove pan from heat. Let sit for 10 minutes. Check salmon for doneness and remove from liquid with slotted spoon.
3Serve 1 salmon fillet with 1/4 cup relish.
  • EACH SERVING CONTAINS APPROXIMATELY: 275 calories, 19 gm. carbohydrate, 10 gm. fat, 60 mg. cholesterol, 23 gm. protein, 448 mg. sodium, 3 gm. fiber
  • Poaching is a gentle way to cook: it requires lower temperatures and less manipulation than most other methods. Salmon, which can become dry if not cooked carefully, is lovely poached. (The general rule for poaching fish is 10 minutes for every inch of thickness.)
  • Chiffonade basil is gorgeous, more consistent than chopped basil - and it's a snap. Wash fresh basil and let dry. Pull off a half-dozen leaves and roughly stack, then roll up into a loose little cigar-shape. Cut across the cylinder with fast, close strokes. Voila!
  • When cleaning and chopping jalapenos and other hot peppers, be careful not to touch your eyes or nose - and wash your hands with soap after you've finished.
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at