Growing up in Vancouver, an extremely health-conscious city, my diet is heavily focused on not just delicious, but healthy, eating. Omega-rich salmon is Canada’s national fish, and when paired with super anti-oxidant fruits such as pomegranates, it makes for a deliciously satisfying yet light meal, perfect for Hong Kong’s humid summers. This dish can be served either hot, or at room temperature, for a refreshing and nutritious meal.
Serves: 2 Prep time: 10 minutes Cooking time: 10 minutes
- 2 x 150g salmon fillet
- 3 cups orange juice
- 10–15 capers
- 1 orange
- 1 pomegranate
- 1 tsp of butter
- salt & pepper to taste
- mint (optional)
- Rub salmon fillets with a good amount of salt and black pepper. Set aside.
- In a medium saucepan, pour in the orange juice. Smash up the capers with the edge of a knife, and mix this into the juice. Bring to a boil.
- Place salmon fillets skin-side down in the boiling sauce (the fillets should either be fully immersed in the liquid or almost completely covered by the juice). Turn heat to gentle simmer and poach for 7 minutes. Flip salmon pieces and simmer for an additional 2 minutes.
- While the salmon is poaching, cut peels off of the orange and cut into medium cubes. Deseed a pomegranate (you can do this by cutting the pomegranate in half horizontally, then whacking out the seeds with a wooden spoon). Slice the mint julienne style.
- Gently lift the salmon fillets out of the poaching liquid. Pour out most of the poaching liquid except for about ½ cup. Reduce the liquid over medium heat until the sugars in the orange juice start to thicken. Swirl in 1 teaspoon of butter. Turn off heat.
Celia’s tip: Either serve the salmon fillet with the caper orange sauce drizzled over, with the fresh fruits and mint as a garnish, or flake the fillet into morsels and adorn with fresh fruits and sauce.