Poached Salmon with Collard Green Salad
- 1 1/4 cups Florida Orange Juice, divided
- Nonstick cooking spray
- 1 pound salmon filets
- 1 cup white wine
- 2 cloves garlic, smashed
- 2 teaspoons finely grated fresh ginger, divided
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon finely minced shallot
- salt, to taste
- pepper, to taste
- 1 small bunch collard greens (about 8 ounces), stems and center ribs removed
- 1/2 cup toasted, slivered almonds
- Preheat oven to 375 F. Spray small glass baking dish with nonstick cooking spray. Set salmon in dish.
- In small saucepan over high heat, combine 1 cup 100% orange juice, white wine, garlic and 1 teaspoon grated ginger; bring to simmer.
- Pour poaching liquid over salmon and cover with aluminum foil.
- Poach in oven 15-20 minutes, or until salmon is cooked through.
- In lidded jar, combine remaining 100% orange juice, remaining grated ginger, olive oil, vinegar and shallot; shake to combine. Season with salt and pepper, to taste.
- Cut collard greens into thin ribbons and transfer to large mixing bowl. Pour dressing over collard greens; toss well to combine and fully coat.
- Remove salmon from liquid and serve on top of collard greens. Sprinkle with almonds.
- Season with additional salt and pepper, to taste, and serve.
