- 2 cups orange juice
- 1/3 cup teriyaki sauce
- 6 salmon fillets (6 ounces each), skin removed
- 6 thin orange slices
- 2 teaspoons cornstarch
- 4 teaspoons cold water
- In a large nonstick skillet or electric skillet, bring orange juice and teriyaki sauce to a boil. Place salmon fillets in skillet; top each with an orange slice. Return to a boil. reduce heat; cover and simmer for 15-20 minutes or until fish flakes easily with a fork. Remove fillets and keep warm.
- Strain cooking liquid; return 3/4 cup to the skillet. Combine cornstarch and water until smooth; add to cooking liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over salmon. Yield: 6 servings.
Originally published as Poached Teriyaki Salmon in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p67
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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