Salmon Poached in a Cranberry Ginger Broth over Greens

 You can substitute whatever greens you wish, or just use spinach for example.
1 1/2 lb salmon fillets, cuts into 4 serving portions
2 cups baby spinach leaves
2 cups arugula
1 medium onion, thinly sliced
1/4 green cabbage, thinly sliced
3-4 cloves garlic, thinly sliced
1/4 cup dried cranberries
1/4 cup pickled sushi ginger, drained and sliced
1/2 cup dry white wine
1 cup chicken broth, or vegetable broth, or water
Dash dill weed and cayenne pepper
Palmful cilantro, minced

In a large skillet, sauté the onion in a bit of canola oil for about 8-10 minutes to soften.  Add the cabbage and continue cooking another 8-10 minutes, stirring occasionally. 

Add the garlic and cranberries and salt and pepper generously, to taste.  Cook another 3-5 minutes. Then add the spinach, arugula and ginger, along with the wine and broth.  Bring to a boil, reduce to a simmer and cook for 5 minutes.

 

Nestle salmon filets into simmering greens, season with dill and cayenne pepper.  Cover and steam for about 8 minutes.  Gently remove filets from pan onto a platter. Spoon greens and broth into bowls and top with salmon.  Garnish with cilantro.

Serves 4.