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Ingredients
| lemons: 1 |
| water: 4 cups |
| ginger root: 1 oz (6 thin slices) |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| Alaska salmon: 1 fillet (1 lb,cut into 4 pieces) |
| oranges: 2 (peeled, finely chopped) |
| limes: 1 (peeled, finely chopped) |
| red bell pepper (chopped): 1/2 cup |
| chives (chopped): 2 Tbl |
| honey: 1 Tbl |
| ginger root: 1 tsp |
| canola oil - for salads, woks and light frying: 1 tsp |
Salmon with Ginger-Citrus Salsa
Credit: www.bettycrocker.com
User rating:
-
Prep Time
30 min -
Cook Time
7 min -
Servings
4 serving(s)
Tags
- Grate enough peel from lemon to make 2 teaspoons; set aside for salsa. Cut lemon into slices. In 10- or 12-inch skillet, heat lemon slices, water, sliced gingerroot, salt and pepper to boiling. Boil 3 minutes; reduce heat to medium-low.
- Add salmon, skin side down, to skillet. Cover; cook 7 to 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spoon. Cover; refrigerate at least 2 hours but no longer than 24 hours. Discard liquid mixture in skillet.
- In medium nonmetal bowl, mix oranges, lime, bell pepper, chives, honey, grated gingerroot, oil and reserved 2 teaspoons lemon peel.
- To serve, carefully remove skin from salmon; place salmon on serving plate. Spoon salsa over salmon, using slotted spoon.