Poached Salmon w/ Orange Basil Relish
This recipe is from a cookbook called Canyon Ranch Cooks….you can find the book HERE.
It’s a recipe book that belonged to my mother-in-law, and I assume she bought it when she was visiting Canyon Ranch Spa. All of the recipes in it are scrumptious, and healthy as well… Here’s a link to some of their online recipes: Though I couldn’t find this particular recipe online.
On to the good stuff…
Ingredients for Basil Relish:
1 1/4c orange segments
3 Tbsp chiffonade basil (see my link to chiffonade in my Roasted Tomatoes recipe)
1C finely diced red onion
1 minced jalapeno pepper, seeds and veins removed (please wash your hands and surfaces after dicing… sucks big time to get the juice in your eyes…ask me how I know)
1 Tbsp olive oil
1/4 cup red wine vinegar
1 tsp salt
1/2 tsp black pepper
Ingredients for the Salmon:
2 Cups orange juice
1 Tbsp grated orange peel
1 Cup white wine
6 4-oz salmon filets
1. In a medium bowl, combine all ingredients for the relish, and set aside.
2. Combine orange juice, orange peel and white wine in a large saucepan. Bring to a boil and reduce heat to med-low. As the liquid is simmering, gently lower salmon filets one at a time into the liquid with a slotted spoon. Allow liquid to return to a simmer, cover and remove the pan from the heat. Let sit for 10 minutes. Check salmon for soneness and remove from liquid with slotted spoon.
3. Serve salmon fillet with 1/4 cup of relish.
Each serving is only 275 calories… doesn’t get much better than that.
I served mine on top of a big pile of fresh baby arugula, but not everyone would care for that, so of course serve it however you like.. The cookbook suggests roasted potatoes and steamed asparagus.
‘Cause you asked…
My Mom’s Pork Tenderloin Recipe
This recipe is famous…. really. Everybody who has ever had it, has moaned when eating it, and often the first words out of their mouths is “Oh my God….”
It’s that good. And VERY simple.
The image above is my plate this evening…Not the best picture, but know that I’ll be going back for seconds… I served the tenderloin tonight with Pioneer Woman’s Crash potatoes and an arugula and fennel salad with a lime vinaigrette dressing.
Mom’s Pork Tenderloin:
2 Tenderloins (for 4-6 people)
1/2 c Soy sauce
4 T. red wine
2 T brown sugar
2 T honey
1 tsp. cinnamon
1 clove crushed garlic
2 shallots minced
Combine all ingredients in a med. mixing bowl… pour into a gallon size zip-lock bag.
drop in the tenderloins, coat with the marinade, carefully squeeze out the extra air and seal.
Store overnight in the refrigerator.
The next day, when you’re ready, pre-heat the oven to 350 degrees.
Pour the tenderloins and sauce into a baking dish ( I use a 9″ x 12″ pyrex dish) and bake for 45 minutes. Take the tenderloins out of the oven and let sit about 10 minutes.
Slice 1/2″ thick medallions at an angle and dribble any leftover marinade over the slices as a sauce.
ps: This is also awesome cooked on the grill… just cook the reserved marinade on the stove and reduce the sauce to about 1/2 it’s original volume… serve the sauce on the side.
# 1 cup (2 sticks) unsalted butter
# 1 1/4 cups (packed) golden brown sugar
# 1 cup sugar
# 1 1/4 cups dark corn syrup
# 1 14-ounce can sweetened condensed milk
# 1 vanilla bean
Line 9-inch square baking pan with 2-inch high sides
with heavy-duty aluminum foil ( I think silicone coated
parchment paper is better), extending foil over
sides of pan. Butter foil.
Melt butter in heavy large saucepan over
low heat. Add both sugars, corn syrup and sweetened
condensed milk and stir until sugar dissolves.
Scape seeds from vanilla into mixture; add bean.
Attach clip-on candy thermometer to side of saucepan.
Increase heat to medium and bring mixture to a boil.
Cook mixture 8 minutes, stirring frequently.
Using tongs, remove vanilla bean and discard.
Continue cooking until candy thermometer registers
242°F, stirring frequently.
Cook to “firm ball” stage, testing periodically in a cup of ice water.
( http://www.baking911.com/candy/chart.htm )
PLEASE NOTE: this part really isn’t set in stone… you have to test your way through it…
When I follow the recipe exactly, it’s usually too much, and I end up with Werther’s originals hard candy…
you want “Firm Ball”… do the “drip into ice water” thing until it seems right.
Quickly pour caramel into prepared pan
(do not scrape saucepan).
Generously sprinkle kosher salt over the surface.
Cool until firm, about 1 hour.
When cool, invert caramel slab onto wooden cutting
board salt side down.
Using a large buttered knife, cut caramel
into 1″ square pieces.
If it gets too soft or sticky, refrigerate
for an hour or so and continue….
and increase boiling time next time.
Wrap each piece of caramel in a square of
waxed paper ( I just cut approx.4″ squares from the roll.)
Caramels should be soft, but not so soft that
they stick to the paper they’re wrapped in.
If it’s way too soft, you can melt them down and cook a bit longer,
but personally, I’d just adjust the cooking time to a bit longer, and make
a new batch.
Save that soft batch to melt down later for caramel sundaes…..Yummmmmm
Roasted tomato recipe:
as many tomatoes as you like
whatever spices you like…I use a garlic mix like Mrs. dash (cause I’m lazy).
fresh basil – chiffonade ( http://en.wikipedia.org/wiki/Chiffonade)
I started making this with small plum tomatoes during the off season, but seeing as all those lovely tomatoes are in season now, you want to cut a normal sized tomato into 3 chunks (each about the size of a small plum tomato). You can also use cherry tomatoes, but the tomatoes shrink when you cook them, and you’ll have to use a bunch per serving…. but use whatever you have!
Remove the seeds and liquid… I just squeeze them, and scoop it out with my hands.
Toss the tomatoes in the olive oil, salt, pepper and spices
Spread them out in one layer in a roasting pan
Roast for 3 or 4 hours at 250 degrees. You can shorten this by bumping up the temp to 325 or so….it’s still good, just not quite as good.I know that sounds vague- it’s always different depending on what tomatoes you use. Just keep an eye on them….they should shrink quite a bit in size, and deepen in color and flavor…..mmmmmmmm.
Remove the pan from the oven and move the tomatoes onto a serving plate. Retain any leftover oil and juices.( the slower you roast the tomatoes, the more juices you’ll have) Unwrap a hunk of goat cheese and put it next to the tomatoes…. dribble oil and juices over the goat cheese. Sprinkle the basil over the tomatoes.
Slice the baguette and serve with the tomatoes…… one slice of baguette smeared with goat cheese + a tomato or two on top = heaven.