My father-in-law was a very good cook. One of his staple meals was to bake meat in a homemade teriyaki-inspired sauce, typically pork or chicken. I always liked the clean flavor he achieved compared to sugary store-bought sauces. This recipe is inspired by many meals my father-in-law cooked for us way back when. I love to use fresh squeezed orange juice here. If you want to bump up the orange flavor, you can also add a little of the grated orange zest to the poaching liquid. This salmon is delicious beside stir-fried vegetables. Serves 2-3.
- 1/3 cup Orange Juice (if you use fresh squeezed, that’s about half a large orange)
- 3 Tbsp Coconut Aminos (or Reduced Sodium Tamari Soy Sauce)
- 1½tsp finely grated Fresh Ginger
- 3 Garlic cloves, crushed
- 2-3 6-8oz salmon fillets
1. Combine orange juice, coconut aminos, ginger and garlic.
2. Place salmon fillets onto the bottom of a large skillet or saucepan. Pour poaching liquid over top of the salmon and let sit 15 minutes before turning on the heat.
3. Bring to a boil over high heat and then cover and reduce temperature to maintain a simmer.
4. Simmer for 10-12 minutes, until salmon is fully cooked and opaque throughout. Enjoy!