This Ginger Apricot Salmon Is Teeming With Anti-Inflammatory Spices & Omega-3s

Think beyond a simple lemon garnish and try apricots cooked in a bath of citrus, wine, and spices.

ValVades

Aug 24, 2023 - 21:02

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This Ginger Apricot Salmon Is Teeming With Anti-Inflammatory Spices & Omega-3s

Executive chef & author

By Abra Berens

Executive chef & author

Abra Berens is the executive chef at Granor Farm, a certified organic farm in southwest Michigan, and the author of three cookbooks.

Image by EE Berger / Photographs © EE Berger

August 24, 2023

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I use the term “choy or choi” as a general catchall of the choi family, Chinese cabbages in the brassica family. This group includes bok choy, tatsoi, pak choi, and choy sum. All are cabbages that don’t form heads and have broad leaves.

As cool weather–loving brassicas, they tend to turn up at farmers’ markets in the spring and fall. Should you not be able to find them, you can substitute other cabbages, such as napa or savoy. Wash carefully, paying special attention to the dirt that can collect at attention to the dirt that can collect at the base of base of the stem.

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Ingredients

2 cups [480 ml] dry white wine1 orange (about 3 oz [90 ml]), zest and juice1 lemon (about 1.5 oz [45 ml]), zest and juice2 in [5 cm] ginger, peeled2 whole star anise pods2 green cardamom pods2 lb [910 g] apricots, halved and pits removed¼ cup [60 ml] neutral oil2 Tbsp chili flakes4 salmon fillets (about 4 oz [120 g] each), skin removedSalt4 to 6 baby bok choy (about 11/2 lb [680 g])

Directions

In a medium pot over medium heat, bring the wine, orange zest and juice, lemon zest and juice, ginger, star anise, and cardamom to a simmer. Add the apricots and poach until tender, about 4 minutes. Remove from the heat and let cool in the poaching liquid.In a small frying pan, heat the neutral oil over high heat for about 30 seconds. Remove from the heat and add the chili flakes. Steep for 10 minutes.In a large pot fitted with a steamer basket, bring 3 in [7.5 cm] of water to a rapid boil. Season the salmon all over with salt. Transfer carefully to the steamer basket. Steam, covered, for 5 minutes. Add the bok choy and steam for 4 minutes more.To serve, place a fillet of the fish on a plate next to a couple of bok choy. Top with a few poached apricot halves and drizzle all over with the chili oil.

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