Orange Poached Salmon with Strawberry Basil Salsa

Much of last week’s strawberry basil salsa was eaten straight up, but some managed to actually make it to the table.

Perfect picnic or backyard barbeque fare.

There was a wrap with cream cheese and strawberry salsa that met with rave reviews from Bill, a midweek spinach salad with strawberry salsa that entered the ranks of game changer, and the last of the minnow crew ended up atop poached salmon. There’s nothing not to love about a dinner that’s crazy easy, a colorful combo of every flavor, and ridiculously nutritious. If it wasn’t for the fact that Austin still has three months of summer ahead, I’d be sad to have happened upon the perfect summer salmon dish this late in the year.

For purposes of infusing the salmon with an extra shot of fruitiness, I poached it in orange juice, but baked, broiled or grilled would all hold their own quite well under strawberry basil salsa.

Ingredients

  • 12 oz. salmon filets
  • 1 tsp. olive oil
  • juice of one orange
  • zest of one orange
  • 1/4 tsp. kosher salt
  • pepper

Directions

Coat a saute pan with a thin layer of olive oil, followed by the juice of one orange. Place salmon filets skin side into the simmering layer of juice, cover  and cook on medium heat for 3 minutes.

Flip the filets and gently remove skin. Add salt, pepper and orange zest.  Cover and cook for an additional 5-7 minutes until filets flake easily.

Top with warmed or room temperature strawberry basil salsa.

Strawberry Basil Salsa

  • 16 oz. fresh strawberries, chopped
  • 1 jalapeno pepper, seeds and pith removed and chopped very finely
  • 1/2 cup chopped red onion
  • 1/4 cup of tightly packed basil leaves, cut into ribbons
  • 1 Tbsp. lemon juice
  • 1/2 cup fresh squeezed orange juice
  • zest of one orange
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper

Combine all ingredients. Stir and allow to marinate for about an hour.

2 thoughts on “Orange Poached Salmon with Strawberry Basil Salsa”

  1. yummm. Can’t wait to try it.

    I have a bunch of colorado peaches because they were on sale and they are sooooo good right now. How do you think that salsa would be with peaches. Too sweet?

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