Poached Salmon with Orange-Pistachio Relish

January 17, 2023
Created by Melanie Taylor, MS, RDN, CD
Serves 4
  • Relish:
  • 1 cup shelled raw pistachios
  • 2 Tbsp olive oil
  • 1 tsp mined garlic
  • 1 orange, zested
  • Salmon:
  • 4 salmon portions
  • Salt
  • 1 cup white wine
  • 2 Tbsp white wine vinegar
  • 1 small carrot, sliced
  • 10 black peppercorns
  • 1 bay leaf

In a dry sauté pan over medium heat, toast the pistachios.  Working quickly, roughly chop the pistachios.  While the nuts are still hot, stir them into the olive oil, garlic, and orange zest and season with salt.

Season fish with salt and let rest for 20 minutes.  In a sauce pan, combine 2 cups water, wine, vinegar, shallot, carrot, peppercorns and bay leaf.  Simmer over low heat for 5 minutes.  Season the broth with salt and bring it to 170 degrees.  Add the fish skin side down and cook until it flakes under gentle pressure, 4-6 minutes per 1/2 inch thickness.  Remove the fish from the liquid and pat dry.  Remove the skin and discard.  Serve with Orange-Pistachio Relish.

Nutrition per serving: 480 calories; 32g total fat (4.5g saturated); 370mg sodium; 10g carbohydrates; 4g dietary fiber; 2g sugar (0g added sugar); 40g protein