Poached Salmon with Orange Cava Reduction Sauce
4 Salmon Fillets
3 cups of water
1 cup of Cava or Prosecco
1 Orange rind
1 tablespoon of sea salt
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!