Poached Salmon with Citrus, Capers and Ginger

This Friday’s vibe was the polar opposite of last week, where life and time afforded me all the opportunity in the world to even make these Alu Parathas, however then again if I was always so relaxed it would not feel like my life. This was more like a foil wrapped poached sal

This Friday, felt just like another day in my life except that I knew childhood friend  from across was stopping by for a short visit. I needed to work on dinner that was simple, quick, flavorful and interesting. The result among other things was this simple and flavorful dish. I have cooked foil wrapped salmon before, even have a Bengali recipe in the Bengali Five Spice Chronicles. To keep this simple, memorable and flavorful, I began with a baseline recipe from Giada, and tweaked it to make it my own. This resulted in the simplest and gentlest of recipes that was perfect for the evening. The fresh flavors and the buttery texture of the fish came alive in this simple citrus and wine sauce, with the magic hint of flavor being ginger.

The results of this dish was perfect, I baked this in the oven but it would be the perfect make ahead dish for summer. Our meal that evening was a simple supper, just the six of us (kids, Anshul, Suchis and Sonju and myself), and this extremely simple fish created a beautiful and satisfying meal. We chatted about life, travels and the kids were excited to talk about the spring break and India travels.

The citrus used here were Cara Cara Oranges and Meyer Lemons and while you can use any citrus of your choice, the milder version actually cooked up nice and soft, resulting in a a soft edible accompaniment to the moist and perfectly poached fish, which by the way I had assembled the night before.

PrintPoached Salmon with Citrus, Capers and Ginger

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A very simple, flavorful and light tasting dish, that needs little or no clean up.

Ingredients

1/4 cup olive oil
2 to 3 pods of garlic minced
1 tablespoon freshly grated ginger
1/4 cup pinot grigio or any other white wine
1/4 teaspoon red cayenne pepper
1 teaspoon salt or to taste
1 tablespoon chopped rosemary
Freshly ground black pepper
1 tablespoon fresh capers
6 meyer lemons
4 cara cara oranges or tangerines
2 pounds of salmon fillets, cut into 6 oz pieces (Essentially I got eight pieces from this fish)
Foil for wrapping

Instructions

In a mixing bowl, add in the olive oil, garlic, ginger and white wine and mix well.
Add in the red cayenne pepper, salt and chopped rosemary, black pepper and the capers and mix well.
Zest 2 of the meyer lemons, cut and remove the seeds and squeeze in the juice.
Slice the remaining lemons and set aside.
Cut and squeeze in the juice of one of the oranges and slice the rest.
To assemble, cut a piece of foil (large enough to comfortably hold the fish, the liquid and wrap it), and place a piece of fish in the center, fold the edges a little to all the sauce not to run out.
Place about 4 tablespoons of citrus seasoned mixture over the fish. Place at least 2 to 3 of the citrus slices (mixing the lemon with the oranges).
Carefully close the foil packets. I usually make this a day ahead to let the fish absorb the flavors.
Heat the oven to 350 degrees. Cook the fish for 15 minutes.
Serve the fish in individual packets. This dish also needs practically no cleaning.
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