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Poached Salmon with Orange Cava Reduction Sauce

Serves 4


  • 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


  • 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!