Poached Salmon with Orange-Ginger Sauce
2 – 4 salmon fillets, approximately 5 oz each
1 TBL lemon juice
1/2 cup white wine
Place salmon fillets in a buttered saucepan and sprinkle lightly with salt.
Add lemon juice, wine and enough water to cover.
Simmer until the salmon is just opaque.
Remove from pan, blot dry, and blanket with orange-ginger sauce.
1 TBL finely chopped fresh giner
1 tsp orange zest
Juice from 1 orange
1 tsp lemon juice
1 TBL white wine
3 TBL poaching liquid
2 TBL butter
Combine everything except the butter and reduce over high heat to concentrate.
Remove from heat.
Whisk in butter to blend.
Serve with Lemon Rice.