Prep time: 30 min | Total time: 2 hr 40 min | Servings: 4
4 cups water
6 thin slices gingerroot
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 salmon fillet (1 lb), cut into 4 pieces
2 navel oranges, peeled, finely chopped
1 lime, peeled, 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 canola oil
1) Grate enough peel from lemon to make 2 teaspoons; set aside for salsa. Cut lemon into slices. In 10- or 12-inch skillet, heat lemon slices, water, sliced gingerroot, salt and pepper to boiling. Boil 3 minutes; reduce heat to medium-low.
2) Add salmon, skin side down, to skillet. Cover; cook 7 to 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spoon. Cover; refrigerate at least 2 hours but no longer than 24 hours. Discard liquid mixture in skillet.
3) In medium nonmetal bowl, mix oranges, lime, bell pepper, chives, honey, grated gingerroot, oil and reserved 2 teaspoons lemon peel.
4) To serve, carefully remove skin from salmon; place salmon on serving plate. Spoon salsa over salmon, using slotted spoon.
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