Tasmanian Pepper Poached Salmon with Orange
Delight your taste buds with Tasmanian Pepper Poached Salmon with Orange, a beautifully tender and aromatic dish that brings vibrant citrus and warm peppery flavors to your table. This refined recipe features succulent salmon fillets gently poached in a fragrant infusion of fresh orange juice, Tasmanian pepper berries, zesty orange peel, and subtle hints of ginger, garlic, thyme, and honey. The gentle poaching technique ensures perfectly cooked salmon that flakes effortlessly, while the optional reduction of the poaching liquid creates a flavorful drizzle to elevate each bite. Garnished with fresh orange segments and parsley, this dish is as stunning as it is delicious, making it the ideal entrée for a sophisticated dinner or a memorable holiday feast. Serve alongside steamed vegetables, fluffy rice, or a crisp green salad for a complete and elegant meal. Perfect for health-conscious food lovers, this recipe is a must-try for fans of bold flavors and simple, nourishing cooking.
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Recipe Information
Ingredients
- 4 pieces (around 6 oz each) salmon fillets, skinless
- 4 cups water
- 1 cup fresh orange juice
- 2 teaspoons Tasmanian pepper berries
- 1 whole zest of orange
- 2 pieces garlic cloves, sliced thinly
- 1 inch fresh ginger, sliced
- 2 teaspoons honey
- 3 pieces fresh thyme sprigs
- 1 teaspoon salt
- pepper (optional, for serving)
- 8 pieces orange segments (for garnish)
- 2 tablespoons fresh parsley, chopped
Instructions
In a large, shallow pan, combine the water, fresh orange juice, Tasmanian pepper berries, orange zest, garlic, ginger slices, honey, thyme sprigs, and salt. Bring the mixture to a gentle simmer over medium heat.
Once the poaching liquid starts to release its aroma (after about 5 minutes), reduce the heat to low and ensure it is just simmering softly – not boiling.
Carefully place the salmon fillets into the poaching liquid. Ensure they are fully submerged (add a bit more water if needed). Cover the pan with a lid.
Poach the salmon for 8–10 minutes, depending on the thickness of the fillets. The salmon should be just opaque and flake easily with a fork when done.
Using a slotted spatula, gently remove the salmon fillets from the poaching liquid and place them on a serving platter.
Optional: Strain the poaching liquid and reduce it over medium-high heat until slightly thickened to create a drizzle sauce.
Serve the salmon garnished with fresh orange segments, a sprinkle of fresh parsley, and an optional grind of fresh pepper. Pair with your choice of side, such as steamed vegetables, rice, or a fresh green salad.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 10.1 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 15.7 mcg | 79% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1065 mg | 23% | |
*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.
