Salmon with Orange Cream Print Email

1/2 cup dry white wine
1/2 cup water
2 oranges zested and juiced
3 Tbsp maple syrup or honey
pinch of saffron threads
4 wild salmon fillets with or without skin, 6-8 oz each
Salt and pepper
1/4 cup cream

Bring wine, water, orange juice, orange zest, maple syrup, and optional saffron to a boil in a large skillet that can hold salmon fillets in one layer.

Season salmon with salt and pepper on both sides and add to the skillet skin side down.

As soon as the liquid returns to a simmer, reduce heat to low, cover the skillet and poach salmon at a bare simmer for 8 minutes per inch of thickness. To test for doneness, separate the flakes in the thickest part with a fork and peek inside. Salmon is done when the flakes separate, but are still translucent in the center.

Remove salmon to a plate and peel off its skin (it should come off very easily after salmon is cooked).

Leave 1 cup of poaching liquid in the skillet and pour the rest off. Reduce it by half over high heat, 3-5 minutes.

Turn down the heat to medium-low. Stir in the cream. Season to taste with salt and pepper and pour over salmon. Serves 4

Fish substitutions: arctic char, steelhead or rainbow trout. Sable and halibut are also delicious cooked this way, but they taste very different from salmon.

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