Poached Salmon with Collard Green SaladPoached Salmon with Collard Green Salad
Poached Salmon with Collard Green Salad
Poached Salmon with Collard Green Salad
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Recipe - Price Rite Marketplace Corporate
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Poached Salmon with Collard Green Salad
Prep Time45 Minutes
Servings8
Cook Time60 Minutes
0
Ingredients
1 ¼ cups Florida Orange Juice, divided
1 pound salmon filets
1 cup white wine
2 cloves garlic, smashed
2 tsp. finely grated fresh ginger, divided
2 tbsp. olive oil
1 tbsp. apple cider vinegar
1 tbsp. finely minced shallot
Salt and pepper to taste
1 small bunch collard greens (about 8 oz.), stems and center ribs removed
½ cup toasted, slivered almonds
Directions

1. Preheat oven to 375° F.

2. Spray a small glass baking dish with non-stick spray.

3. Set salmon in the dish.

4. Combine white wine, garlic, one cup of Florida Orange Juice and one teaspoon grated ginger in a small saucepan, set over high heat and bring to a simmer.

5. Pour poaching liquid over salmon and cover with aluminum foil.

6. Poach in oven for 15 to 20 minutes or until salmon is just cooked through.

7. Combine the remaining ¼ cup Florida Orange Juice, remaining one teaspoon grated ginger, olive oil, vinegar, and shallot in a lidded jar and shake to combine.

8. Taste and season with salt and pepper to taste.

9. Cut the collard greens into thin ribbons and transfer to a large mixing bowl.

10. Pour the dressing over the collards and toss well to combine and fully coat.

11. Remove the salmon from the liquid and serve on top of the collard greens.

12. Sprinkle with the almonds.

13. Season with additional salt and pepper as desired and serve.

45 minutes
Prep Time
60 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
1 ¼ cups Florida Orange Juice, divided
Not Available
1 pound salmon filets
Salmon Fillet Fresh Atlantic Salmon Fillet, 1 pound
Salmon Fillet Fresh Atlantic Salmon Fillet, 1 pound
On Sale!
$7.99/lb was $9.49/lb$7.99/lb
1 cup white wine
Pier 33 Gourmet Mussels in White Wine Sauce, 1 lb
Pier 33 Gourmet Mussels in White Wine Sauce, 1 lb
$3.99$0.25/oz
2 cloves garlic, smashed
Garlic 5 ct, 5 each
Garlic 5 ct, 5 each
$1.99$0.40 each
2 tsp. finely grated fresh ginger, divided
Badia Ground Ginger, 1.5 oz
Badia Ground Ginger, 1.5 oz
$1.59$1.06/oz
2 tbsp. olive oil
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
$5.99$0.18/fl oz
1 tbsp. apple cider vinegar
Price Rite Apple Cider Vinegar, 32 fl oz
Price Rite Apple Cider Vinegar, 32 fl oz
$1.19$0.04/fl oz
1 tbsp. finely minced shallot
Fresh Attitude Dry Shallots, 12.3 oz
Fresh Attitude Dry Shallots, 12.3 oz
$2.49$0.20/oz
Salt and pepper to taste
Badia Black Pepper Grinder, 2.25 oz
Badia Black Pepper Grinder, 2.25 oz
$2.69$1.08/oz
1 small bunch collard greens (about 8 oz.), stems and center ribs removed
Fresh Collard Greens, 1 pound
Fresh Collard Greens, 1 pound
$1.29 avg/ea$1.29/lb
½ cup toasted, slivered almonds
Blue Diamond Almonds Almond Breeze Vanilla Almondmilk, 96 fl oz
Blue Diamond Almonds Almond Breeze Vanilla Almondmilk, 96 fl oz
$4.99$0.05/fl oz

Directions

1. Preheat oven to 375° F.

2. Spray a small glass baking dish with non-stick spray.

3. Set salmon in the dish.

4. Combine white wine, garlic, one cup of Florida Orange Juice and one teaspoon grated ginger in a small saucepan, set over high heat and bring to a simmer.

5. Pour poaching liquid over salmon and cover with aluminum foil.

6. Poach in oven for 15 to 20 minutes or until salmon is just cooked through.

7. Combine the remaining ¼ cup Florida Orange Juice, remaining one teaspoon grated ginger, olive oil, vinegar, and shallot in a lidded jar and shake to combine.

8. Taste and season with salt and pepper to taste.

9. Cut the collard greens into thin ribbons and transfer to a large mixing bowl.

10. Pour the dressing over the collards and toss well to combine and fully coat.

11. Remove the salmon from the liquid and serve on top of the collard greens.

12. Sprinkle with the almonds.

13. Season with additional salt and pepper as desired and serve.