10 pieces salmon, skin removed, cut in 10 appetizer size pieces
3 cups water
½ cup white wine
2 tablespoons lemon juice
Salt to taste
In a large skillet with 3 inch sides, heat water, wine, lemon juice and about ¼ teaspoon of salt. Boil. Gently add salmon and reduce heat to a simmer. Poach salmon for approximately 5 minutes or until pink opaque. Do not overcook. (Alternatively, preheat the oven to 350 degrees. Sprinkle salmon with salt, a little white wine and lemon juice. Bake for approximately 10 to 12 minutes).
Serve with Clementine salsa.
(Other fruit can be substituted mango, cantaloupe, or papaya)
6 Clementines, peeled and diced (about 1 ½ cups)
1 cup cherry tomatoes, quartered
½ cup red onion, finely diced
1 jalapeno (seeds and membranes removed), diced (optional)
¼ cup fresh cilantro, chopped
¼ cup fresh basil, chopped
3 tablespoons olive oil
2 tablespoons lime juice
Salt and pepper to taste
Mix all ingredients together. Can be made one day ahead. Serve over poached salmon.