One-Pan Salmon with Orange and Herb Vinaigrette
Recipe Redux – December, 2016: Grab a Book and Cook
This month’s Recipe Redux recipe challenge theme was to “grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016”. For this challenge, I am excited to introduce our guest blogger for this post – Liana Waybright. Liana was an intern with us here at Healthy in the Kitchen in Portsmouth, New Hampshire, as a part of her dietetic internship and Master’s program with Eastern Illinois University. By the time you are able to read this post, Liana will have graduated her program and be RD-eligible. A big congratulations goes out to her for all her immense dedication and hard work. Great job Liana, and delicious recipe too! – Michelle Moreau, RDN, LD, CC
I knew exactly what cookbook I wanted to grab for this Recipe Redux as soon as I learned of the theme – America’s Test Kitchen Healthy Family Cookbook.
ATK is one of my go-to resources for reliably delicious food, and on page 216 of their healthy recipe book, I found “Poached Salmon with Herb and Caper Vinaigrette”. I decided to focus on modifying the recipe by changing the flavor profile, making it perfect for a cold winter weekday meal. Orange, sage, thyme, and a hint of maple syrup pair nicely with salmon and are more seasonal ingredients than the original recipe. I also added Kalamata olives and roasted almonds to boost the nutritional value of this dish with sources of healthy fats.
This recipe is a quick, one-pan wonder that preserves flavor by turning the liquid used to steam the fish into a sauce. The orange slices act as a “rack” to elevate the fish while it steams, and at the same time infuses citrus flavor into the dish. Also, you can use the same orange that you zested for the orange slices!
This recipe will be sure to impress your family or friends, but you can keep it a secret how easy it is to prepare. I found wild rice and roasted Brussels sprouts to be the perfect pairings to make this a balanced meal, but feel free to mix up the starch and veg sides to your preference. Cheers!
1 Orange, sliced into ¼-inch-thick rounds
Zest of 1 Orange
2 tablespoons Sage, fresh, minced, stems reserved
2 tablespoons Thyme, fresh, minced
2 Thyme sprigs, whole
1 Shallot, minced
½ cup Dry white wine (like sauvignon blanc)
½ cup Water
4, 6-ounce Salmon fillets, about 1 ½ inches thick
Salt and pepper
2 tablespoons Kalamata olives, finely chopped
1 tablespoon Maple syrup
2 tablespoons Almonds, roasted and chopped
1 tablespoon Extra-virgin olive oil
Arrange the orange slices in a single layer over the bottom of a 12-inch skillet. Scatter the whole thyme sprigs, sage stems, and half of the shallots over the orange slices. Add the wine and water.
Season the salmon with salt and pepper. Lay the salmon fillets on top of the oranges. Set the pan over high heat and bring liquid to a simmer. Reduce the heat to low, cover, and cook until the fish flakes apart when gently prodded with a paring knife, 10 to 15 minutes.
In the meantime, combine the remaining shallots, minced sage, minced thyme, olives, maple syrup, almonds, orange zest, and oil in a bowl.
Once the salmon is finished, transfer the fillets to a serving tray and cover with aluminum foil. Discard the orange slices.
Return the cooking liquid to medium-high heat and simmer until it has reduced to 1 tablespoon, 3-5 minutes. Strain the reduced cooking liquid into the bowl with the shallot-herb mixture, whisk to combine, and season with salt and pepper to taste.
Spoon the vinaigrette over the top of the salmon and serve.
Makes 4 servings.