Poached Salmon with Orange Basil Relish

Tasty and light...a good summer meal.

FOR THE ORANGE BASIL RELISH:
1 1/4 cups orange segments
3 tablespoons chiffonade basil
1 cup finely diced red onion
1 minced jalapeno pepper, seeds and veins removed (optional)
1 tablespoon olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper

FOR THE SALMON:
2 cups orange juice
1 tablespoon grated orange peel
1 cup white wine
6 4-ounce salmon fillets

In a medium bowl, combine all ingredients for relish and mix well. Set aside.

Combine orange juice, orange peel and white wine in a large saucepan. Bring to a boil and reduce heat to medium-low. As liquid is simmering, gently lower salmon fillets into poaching liquid with a slotted spoon one at a time. Allow liquid to return to a simmer, cover and remove pan from heat. Let sit for 10 minutes. Check salmon for doneness and remove from liquid with slotted spoon.

Serve 1 salmon fillet with 1/4 cup relish.

Makes 6 servings (275 calories per serving, 19 gm carbohydrate, 10 gm fat, 3 gm fiber)