This is an entree so light, elegant and easy to make that it is suitable for dinner tonight as well as an intimate break-fast meal for Yom Kippur, which falls on Saturday evening this year. Serve with steamed broccoli.
The dish is one of the 140 recipes in "The Great American Eat-Right Cookbook," a new collection from the American Cancer Society. To order a copy, go to www.cancer.org/bookstore, or call 800-ACS-2345.
- 1 large orange
- 1 1/2 cups low-sodium chicken broth
- 2 teaspoons freshly grated ginger root
- 2 teaspoons finely chopped pickled ginger
- 2 tablespoons honey
- 4 center-cut salmon fillets, preferably skinless (about 1 pound), pin bones removed
- 1 to 2 tablespoons unsalted butter
Grate the zest and squeeze the juice from the orange (there should be 1/4 to 1/2 cup juice).
In a large lidded skillet, combine the orange zest and juice, chicken broth, both types of ginger and the honey and bring just to a boil over medium-high heat, stirring to mix well. Reduce the heat to medium-low and cook for 1 to 2 minutes, stirring constantly. Add the salmon, cover and cook for 4 to 5 minutes, then use spatulas to carefully turn the fish over and cook for 4 to 5 minutes, or until cooked through. Transfer the salmon to a plate and cover loosely to keep warm.
Increase the heat to medium-high and cook just until the sauce in the skillet comes to a boil. Whisk in the butter, stirring until the sauce has slightly thickened. Divide the fillets among individual plates; spoon the warm sauce over and serve immediately.
Adapted with permission from Jeanne Besser and Colleen Doyle, from "The Great American Eat-Right Cookbook."
Tested by Bonnie S. Benwick.
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