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Fresh Wild Salmon with Ginger and Sherry

Serves: 4


  • 4 4-6 oz salmon fillets
  • ¼ c cooking white wine
  • ¼ c low-sodium veggie stock
  • ¼ c freshly squeezed orange juice
  • 2 T sherry
  • 1 T untoasted sesame oil
  • 2 t low-sodium soy sauce
  • 1 t grated orange zest
  • ½ t minced ginger root
  • Cracked sea salt
  • Garnish: 4 thin slices orange


Preheat oven to 400°. Pull fish bones from the salmon. Have a glass or ceramic baking dish available for the salmon to sit in a single layer. Combine wine and soy sauce and set aside.

In a skillet over medium high heat, add salmon. Char surface for 1-2 minutes, then turn salmon over for 1-2 minutes. Remove from heat and transfer salmon (with skin on) to baking dish, pour wine and soy sauce over salmon, and then place into the oven for 10 minutes.

Cook stock, orange juice, orange zest, sherry and ginger in a non-reactive soup pot (eg stainless or enamel). Once you see bubbles, simmer for about 10 minutes until sauce is reduced by 1/3. Stir often. Just before serving, add orange slices to glaze. Drizzle glaze and one orange slice per fillet, then drizzle sesame oil and serve.

NOTE: To help with managing psoriasis symptoms, this recipe replaced one-half orange juice with veggie stock.

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Principal Author: Victoria Kuhn
Date of Publication: 11/11/2009
Updated: 12/28/2010