Salmon with Ginger-Citrus Salsa

 

1

lemon

4

cups water

6

thin slices gingerroot

1/2

teaspoon salt

1/4

teaspoon coarsely ground pepper

1

salmon fillet (1 lb), cut into 4 pieces

2

navel oranges, peeled, finely chopped

1

lime, peeled, finely chopped

1/2

cup chopped red bell pepper

2

tablespoons chopped fresh chives

1

tablespoon honey

1

teaspoon grated gingerroot

1

teaspoon olive or canola oil

• 1 Grate enough peel from lemon to make 2 teaspoons; set aside for salsa. Cut lemon into slices. In 10- or 12-inch skillet, heat lemon slices, water, sliced gingerroot, salt and pepper to boiling. Boil 3 minutes; reduce heat to medium-low.
• 2 Add salmon, skin side down, to skillet. Cover; cook 7 to 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spoon. Cover; refrigerate at least 2 hours but no longer than 24 hours. Discard liquid mixture in skillet.
• 3 In medium nonmetal bowl, mix oranges, lime, bell pepper, chives, honey, grated gingerroot, oil and reserved 2 teaspoons lemon peel.
• 4 To serve, carefully remove skin from salmon; place salmon on serving plate. Spoon salsa over salmon, using slotted spoon.