Poached Salmon with Green Peppercorn Ginger and Orange Sauce
Elevate your seafood game with this Poached Salmon with Green Peppercorn Ginger and Orange Sauce, a dish that combines elegance and bold flavor in every bite. Tender salmon fillets are gently poached in a fragrant blend of white wine, dill, and bay leaves, resulting in perfectly moist and flaky fish. The star of the dish, a velvety orange sauce infused with zesty ginger, tangy green peppercorns, and a touch of cream, strikes the ideal balance of citrusy brightness and subtle heat. This stunning yet surprisingly simple recipe takes just 40 minutes from start to finish, making it perfect for both weeknight dinners and special occasions. Pair with steamed vegetables or fluffy rice to round out this gourmet-inspired meal. Keywords: poached salmon, orange sauce, green peppercorn, ginger salmon recipe, seafood dinner, easy gourmet recipe.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets
- 4 cups Water
- 1 cup Dry white wine
- 2 Bay leaves
- 4 sprigs Fresh dill
- 1 teaspoon Salt
- 2 tablespoons Green peppercorns (drained, brined)
- 1 tablespoon Fresh ginger (grated)
- 3 tablespoons Unsalted butter
- 2 small Shallots (minced)
- 1 cup Fresh orange juice
- 0.5 cup Heavy cream
- 1 teaspoon Orange zest
Instructions
In a large skillet or shallow saucepan, combine water, white wine, bay leaves, dill sprigs, and salt. Bring to a gentle simmer over medium heat.
Reduce the heat to low. Add the salmon fillets to the poaching liquid, ensuring they are fully submerged. Cover and gently poach for 8–10 minutes, or until the salmon is just cooked through and flakes easily with a fork.
While the salmon is poaching, prepare the sauce. In a medium-sized saucepan, melt butter over medium heat.
Add the minced shallots and grated ginger to the pan and sauté until fragrant and translucent, about 3 minutes.
Stir in the green peppercorns and cook for 1 minute to release their flavor.
Pour in the fresh orange juice and bring the mixture to a gentle boil. Simmer for 5 minutes to reduce slightly.
Add the heavy cream and orange zest to the saucepan. Reduce the heat to low and simmer for another 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the salmon fillets from the poaching liquid with a slotted spatula and transfer them to serving plates.
Spoon the orange sauce generously over each salmon fillet, garnishing with additional dill or orange zest if desired.
Serve warm with steamed vegetables or rice for a complete meal.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 6.5 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
