Email to Athena Schrank      

Salmon with Ginger Citrus Salsa

Source of Recipe


Betty Crocker Spring Celebrations



List of Ingredients



• 1 lemon
  
• 4 cups water
  
• 6 thin slices gingerroot
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon coarsely ground pepper
  
• 1 salmon fillet (1 poud)
  
• 2 navel oranges, peeled and finely chopped
  
• 1 lime, peeled and finely chopped
  
• 1/2 cup chopped red bell pepper
  
• 2 tablespoons chopped fresh chives
  
• 1 tablespoon honey
  
• 1 teaspoon grated gingerroot
  
• 1 teaspoon olive or vegetable oil
  
• 1/4 teaspoon salt
  






Instructions



1. Grate enough peel from lemon to make 2 teaspoons; set aside for salsa. Cut lemon into slices. Heat lemon, water, sliced gingerroot, 1/2 teaspoon salt and the pepper to boiling in 10- or 12-inch skillet. Boil 3 minutes; reduce heat to medium-low. Add salmon, skin side down. Cover and cook 5 to 7 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spoon. Cover and refrigerate at least 2 hours but no longer than 24 hours. Discard liquid in skillet.
   
   
2. Mix oranges, lime, bell pepper, chives, honey, grated gingerroot, oil and reserves 2 teaspoons lemon peel.
   
   
3. To serve, carefully remove skin from salmon; place salmon on serving plate. Sprinkle with 1/4 teaspoon salt. Spoon salsa over salmon.
   
   






Final Comments


8 servings.