Prep Time
Cook Time
Total Time
Servings
Ingredients
- 1 cup (250 ml) Florida Orange Juice
- Zest of 1 Florida Orange
- 1 ½ lb salmon fillet (or 4 portions), skin on or off
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon (15 ml) fresh ginger, finely grated
- 2 garlic cloves, grated
- 1 tablespoon (15 ml) soy sauce or tamari
- 1 tablespoon (15 ml) fish sauce
- 1 teaspoon (5 ml) honey (optional)
- 1 small shallot, thinly sliced
- 1–2 teaspoons (5-10 ml) neutral oil
- ½ teaspoon (3 ml) red pepper flakes (or to taste)
- 1 small zucchini, sliced into half-moons
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- Kosher salt
To serve:
- Steamed rice or rice noodle, cooked as indicated on the label
- Fresh herbs (cilantro, mint, or basil)
- Sliced scallions
- Lime wedges
- Thin sliced jalapenos (optional)
Instruction
- In a wide, shallow skillet or sauté pan, heat the oil over medium. Add shallot and cook 2–3 minutes until softened. Stir in ginger and garlic; cook until fragrant, about 30 seconds.
- Pour in the Florida Orange Juice and coconut milk. Add soy sauce, fish sauce , honey, orange zest, and red pepper flakes. Bring to a gentle simmer.
- Taste the broth and adjust with salt if needed. It should be citrusy, lightly sweet, and savory.
- Add zucchini, bell pepper, and snap peas to the simmering broth.
- Nestle salmon into the liquid (it should come about halfway up the sides). Reduce heat to low, cover, and gently poach for 8–10 minutes, depending on thickness, until just cooked through and flaky.
- Spoon broth and vegetables over the salmon. Top with herbs and scallions. Serve with lime wedges and rice or noodles to soak up the sauce.
Share :
Print
