1 1/4 cups orange segments 3 tablespoons chiffonade basil 1 cup finely diced red onion 1 jalapeno pepper, seeded and minced 1 tablespoon olive oil 1/4 cup red wine vinegar 1 teaspoon salt 1/2 teaspoon black pepper
2 cups orange juice 1 tablespoon grated orange peel 1 cup white wine 1 1/2 pounds salmon fillet, cut into 6 portions
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 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.
