• pieces salmon, skin removed, cut in 10 appetizer size pieces10
  • cups water3
  • cup white wine1/2
  • tablespoons lemon juice2
  • Salt to taste

Preparation Instructions:

  1. In a large skillet with 3 inch sides, heat water, wine, lemon juice and about ¼ teaspoon of salt. Boil.
  2. Gently add salmon and reduce heat to a simmer.
  3. Poach salmon for approximately 5 minutes or until pink opaque. Do not overcook
  4. Serve with Clementine salsa:

    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.