Poached Teriyaki Salmon Recipe
- 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
- 1. 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.
- 2. 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.
1 serving (1 each) equals 113 calories, 3 g fat (1 g saturated fat), 17 mg cholesterol, 558 mg sodium, 13 g carbohydrate, trace fiber, 7 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.