I found some giant beautiful salmon fillets in the supermarket and since it’s warm outside, decided to make a poached dish out of them, to be eaten cold.

DH and I particularly like salmon cold and it’s convenient since once prepared, you pop it in the fridge till your ready and it soaks in the tasty liquid. I then let it come to room temp to serve.

This recipe I threw together when I had some lovely white wine left over and fresh squeezed orange juice peeking at me side by side from the fridge and I said, why not? Great combo.

So first prepare the salmon. I decided to cut them in half since I served them as a starter.

Wash and clean and pat dry but leave skin on. You can leave your fillets large if you choose to serve as a main. Set aside.

Next get your poaching liquid ready.

Put the wine and orange juice, water, honey, sweet chili sauce, cinnamon stick and salt in a wide fish pot.

Bring it all to the boil and immediately add the prepared fish. Cover with a lid, let just come to the boil and turn off the heat. Let poach for 10-12 minutes (if thicker, a minute or two longer). Immediately remove lid and set fish pot to cool.

Can be served warm or room temperature. Flavorful and delicious.

Orange wine poached salmon

6 medium salmon fillets, washed and cleaned and patted dry
3/4 cup orange juice
1/2 cup white wine
1/2 cup water
1 teaspoon honey
3/4 teaspoon salt
1 tablespoon sweet chili sauce
1 cinnamon stick or a teaspoon of ground cinnamon

Bring orange juice, wine, water, honey, salt, sweet chili sauce and cinnamon stick to the boil.

Add the salmon and bring just back to the boil. Cover tightly and turn off the heat. Time 10-12 minutes, a minute or two longer for very thick salmon fillets.

Immediately remove lid and put pot on surface to cool or serve warm or pop in fridge. Delicious served warm or room temp.