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Baked or Poached Salmon with Clementine Salsa

This is a nice summer fish dish.

10 pieces salmon, skin removed, cut in 10 appetizer size pieces
3 cups water
½ cup white wine
2 tablespoons lemon juice
Salt to taste

In a large skillet with 3 inch sides, heat water, wine, lemon juice and about ¼ teaspoon of salt. Boil. Gently add salmon and reduce heat to a simmer. Poach salmon for approximately 5 minutes or until pink opaque. Do not overcook. (Alternatively, preheat the oven to 350 degrees. Sprinkle salmon with salt, a little white wine and lemon juice. Bake for approximately 10 to 12 minutes).

Serve with Clementine Salsa.

Clementine Salsa
(Other fruit can be substituted mango, cantaloupe, or papaya)

6 Clementines, peeled and diced (about 1 ½ cups)
1 cup cherry tomatoes, quartered
½ cup red onion, finely diced
1 jalapeno (seeds and membranes removed), diced (optional)
¼ cup fresh cilantro, chopped
¼ cup fresh basil, chopped
3 tablespoons olive oil
2 tablespoons lime juice
Salt and pepper to taste

Mix all ingredients together. Can be made one day ahead. Serve over poached salmon.

By Emuna Braverman and Elizabeth Kurtz, of is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

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