This dish comes from The Netherlands, which is not surprising. Orange is their national color, after all. We got it from the lovely Dutch Cooking cookbook that my wife bought me when we were touring Holland a few years back. We've made several dishes from the book, at least one of which has made it previously onto the blog. There will no doubt be more.
We liked this one because it was simple yet tasty, features one of our favorite fish, and its a bit different. Give it a try for a change of pace.
Salmon in Orange Sauce
1 Cup White Rhine Wine
1 Cup Fresh-Squeezed Orange Juice
1 Small Yellow Onion, Diced
1/2 Teaspoon Ground Cinnamon, plus extra for garnish
Pinch Ground Ginger
2-4 Salmon Fillets, around 6 oz each
2 Tablespoons Butter
Several Thinly-Sliced Orange Halves
You don't need a fancy wine for this, but the recipe calls for a German Rhine wine, so why not go with a nice Riesling or Gewurztraminer.
You could probably get away with just about any white wine in a pinch.
As to the orange juice, make sure you make some fresh-squeezed. This little guy--A citrus reamer, comes in handy:
You can really juice out the liquid with one of these babies.
Juice enough oranges to get a full cup of juice.
Then measure out a cup of the wine. Since there is plenty left in the bottle--don't waste it. Pour yourself a glass.
Add the juice and the wine to a skillet.
Heat through to a gentle simmer. Dice your onion:
And add it to the juice.
Add the cinnamon and ginger.
Simmer for 10 minutes.
Place them in the skillet and cover.
Gently poach them for ten minutes. At this point, remove them and keep warm.
Bring the liquid to a boil and reduce until a thick sauce is formed. Season with salt and add the butter and let melt. Stir and then serve over the salmon. Garnish the fish with some of the thin orange slices and serve immediately.
Until next time,
Nothing wrong with going Dutch now and then.