Salmon Poached In White Wine With Tangerine & Bay Leaf

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.   Serves 4
Ingredients:
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
Directions:
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.

Place 1 tsp (5 mL) tangerine zest in a small bowl. Slice tangerines in half. Juice 1 half into the small bowl with the zest, and set aside. Juice remaining halves into the pan once onions and ginger are cooked. Place 4 tangerine halves, along with the remaining zest, into the pan. Add white wine, salt and 1 cup (250 mL) water. Cover, bring to a boil, then reduce to a simmer. Allow the liquid to simmer for 10 minutes to allow flavours to be released.

Carefully slide salmon fillets into poaching liquid—salmon should be fully immersed. If needed, add enough water to just cover fish.

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

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

When salmon is cooked through, gently remove to a plate, drizzle with mayonnaise mixture and top with microgreens.   Serves 4