Poached Salmon with Orange Cava Reduction Sauce

Serves 4

Ingredients:

• 4 Salmon Fillets

• Poaching liquid:

  • 3 cups of water

  • 1 cup of Cava or Prosecco

  • 1 Orange rind

  • 1 tablespoon of sea salt

• Sauce:

  • 1 cup of fresh squeezed orange juice of 2-3 oranges

  • 1 cup of Spanish Cava wine or Prosecco

  • 1 bay leaf

  • salt to taste

Preparation:

• In a large saucepan add the water, cava, orange rind and salt. Immediately add salmon (you want to start to poach your salmon in a cold liquid otherwise the skin can cease and the texture of the salmon is not so pleasant. Make sure the salmon is barely covered by the liquid

• Cook for about 20 min or until the salmon registers about 115 F. Remove from pan and discard poaching liquid

• In the meantime in a small sauce pan add the cava wine, orange juice and bay leaf and reduce by 1/2 (about 5-7 min) at low-medium heat, be careful because it can bubble up too much. Adjust salt and serve over salmon.

Enjoy with Cava or Rose!