Oven-poached White Wine and Honey Citrus Salmon
Simple and flavourful, this oven-poached salmon is best enjoyed with a fresh herb salad and crusty baguette. Take it to the table in the Signature Shallow Casserole to serve from.
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INGREDIENTS
- 500ml dry white wine
- 1kg side of Norwegian salmon
- 1 lime, sliced into rounds
- 1 grapefruit, sliced into rounds
- 1 lemon, sliced into rounds
- 1 orange, sliced into rounds
- 150g butter
- 60ml honey
- Sea salt and freshly ground black pepper
METHOD
Preheat the oven to 200°C/180°C fan/gas mark 6.
Place the white wine into a Le Creuset 26cm Signature Shallow Casserole. Place the salmon in the base of the casserole with the citrus slices arranged on top.
Drizzle with the honey and dot with butter. Poach in the oven for 10 – 15 minutes, depending on your cooking preference. Season to taste.
Serve with a fresh herb salad and crusty baguette.
