Wine and dine

SALMON POACHED IN WHITE WINE WITH TANGERINE & BAY LEAF

This salmon dish is lovely served warm with orzo and buttered spinach but is also wonderful when chilled and added to a salad the next day. If you can’t find tangerines, mandarins will work well.

2 tbsp (30 mL) olive oil

1/2 cup (125 mL) thinly sliced green onions

1 1/2-inch (4-cm) piece fresh ginger, sliced as thinly as possible

2 fresh bay leaves

2 tangerines, zested on a rasp

1 cup (250 mL) dry white wine

1 tsp (5 mL) salt

4 salmon fillets, each 6 oz (170 g), skin removed

1/4 cup (60 mL) mayonnaise

Freshly ground black pepper to taste 1 cup (250 mL) microgreens, divided

1 In a large deep-sided skillet, heat olive oil over medium heat. Add green onions, ginger and bay leaves. Cook for 7 minutes or until onions and ginger are softened.

2 Place 1 tsp (5 mL) tangerine zest in a small bowl. Slice tangerines in half. Juice 1 half into the small bowl with zest, and set aside. Juice remaining halves into pan once onions and ginger are cooked. Place 4 tangerine halves, along with remaining zest, into pan. Add white wine, salt and 1 cup (250 mL) water. Cover, bring to a boil, then reduce to a simmer.

Allow liquid to simmer for 10 minutes to allow flavours to be released. 3 Carefully slide salmon fillets into poaching liquid—salmon should be fully immersed. If needed, add enough water to just cover fish.

4 Replace lid and simmer until salmon is cooked through, about 10 minutes, depending on thickness.

5 Meanwhile, stir reserved zest mixture with mayonnaise and season generously with black pepper to taste.

6 When salmon is cooked through, gently remove to a plate, drizzle with mayonnaise mixture and top with microgreens.

Serves 4