Poached Salmon with Collard Green Salad

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  • 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
  1. Preheat oven to 375 F. Spray small glass baking dish with nonstick cooking spray. Set salmon in dish.
  2. In small saucepan over high heat, combine 1 cup 100% orange juice, white wine, garlic and 1 teaspoon grated ginger; bring to simmer.
  3. Pour poaching liquid over salmon and cover with aluminum foil.
  4. Poach in oven 15-20 minutes, or until salmon is cooked through.
  5. 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.
  6. Cut collard greens into thin ribbons and transfer to large mixing bowl. Pour dressing over collard greens; toss well to combine and fully coat.
  7. Remove salmon from liquid and serve on top of collard greens. Sprinkle with almonds.
  8. Season with additional salt and pepper, to taste, and serve.

 

 

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