ArcaMax

You have two choices. Serve the salmon hot or you can let it cool and chill it in the refrigerator. On a hot day a cold piece of salmon is wonderful! This can be re-heated along with the sauce for a warm lunch.

For the sauce:
Olive oil spray
1/4 cup of diced shallot or green onion
1/2 cup of water
2 Tbl of peeled and chopped fresh ginger root
1.5 cups of chicken stock
Juice of one orange
1/3 cup of heavy cream
1 Tbl of fresh orange zest or 1 tsp of dried orange peel
Salt and pepper to taste

In a medium sauce pan spray lightly with olive oil. Add the shallots and cook on medium until they are loosened up. Add the water and the ginger root. Cook until reduced and almost no liquid remains.

Add the stock and the orange juice and reduce again until only half remains. Add the cream and cook until it begins to thicken. Just a few minutes. It won’t thicken much because you are using very little cream. It will just be cloudy. Pull from the heat and add the orange zest/peel and salt and pepper to taste. This whole process can be done while the salmon cooks.

There will be more than enough sauce for two pieces. Pour three tablespoons of sauce over each piece of salmon and garnish with greens if you want. I garnished with a few bits of green onion. This is a very light ginger-citrus flavor. Very mild.

You can use the extra sauce on chicken too.

Enjoy!
Cheers,
Zola