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Ginger-Poached Salmon With Orange and Honey

Makes 4 servings

• 1 large orange
• 1 1/2 cups low-sodium chicken broth
• 2 teaspoons freshly grated ginger root
• 2 teaspoons finely chopped pickled ginger
• 2 tablespoons honey
• 1 pound salmon fillets, preferably skinless, pin bones removed
• 1 to 2 tablespoons unsalted butter

Grate the zest and squeeze the juice from the orange (there should be 1/4 to 1/2 cup juice).

In a large lidded skillet, combine the orange zest and juice, chicken broth, both types of ginger and the honey and bring just to a boil over medium-high heat, stirring to mix well. Reduce the heat to medium-low and cook for 1 to 2 minutes, stirring constantly. Add the salmon, cover and cook for 4 to 5 minutes, then use spatulas to carefully turn the fish over and cook for 4 to 5 minutes, or until cooked through. Transfer the salmon to a plate and cover loosely to keep warm.

Increase the heat to medium-high and cook just until the sauce in the skillet comes to a boil. Whisk in the butter, stirring until the sauce has slightly thickened. Divide the fillets among individual plates; spoon the warm sauce over and serve immediately.

Per serving: 264 calories, 26 g protein, 12 g carbohydrates, 12 g fat, 4 g saturated fat, 65 mg cholesterol, 84 mg sodium, 0 g dietary fiber.

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