Lemongrass and Citrus Poached Salmon Recipe - Allrecipes.com
Lemongrass and Citrus Poached Salmon Recipe
  • READY IN 25 mins

Lemongrass and Citrus Poached Salmon

Recipe by  

"This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth. Also serves well cold. Best if served with veggies and a good teriyaki sauce."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Remove skin from salmon, then cut into desired portions.
  2. In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

dinner guests loved this dish. i could not find any fresh lemon grass, so substituted fresh lime juice and chopped cilantro. it was wonderful.

 
Most Helpful Critical Review
Feb 29, 2008

I was disappointed with this recipe, especially after reading such great reviews; perhaps I did something wrong, but I followed the recipe to the T. The salmon was fine, but the citrus taste was barely noticeable, which was frustrating considering all of the ingredients that went into the dish. Additionally, there was a considerable amount of waste...almost 2 liters. While eating this for supper, I was wishing that I had just grilled the salmon and saved myself the expense of the lemon grass, OJ, and white wine. I think that if I were to do this again I would 1/3 of the ingredients and marinate it for an hour or so, and then grill it.

 

34 Ratings

Jan 25, 2004

This tasted pretty fantastic and the fish came out flaky and delicious. My only problem was that I didn't know lemongrass was so tough, so I minced it when I should have just left it in big chunks that I could pick out instead of the little stringy tough lemongrass bits getting in my teeth. The sauce was good and it was a shame to waste it; I don't know what you'd eat it over though--maybe rice?

 
May 16, 2006

Great recipe! I didn't serve it with teriyaki, though. I reduced the sauce with cornstarch and poured it over the filets. A delicious and elegant dish, perfect for company!

 
Sep 14, 2005

Incredibly easy to make, and ready in minutes. You have to start the rice way ahead of time! I added a tablespoon of molassas to the broth. It gave it a nice color and a smokey/sweet taste. Serve with rice and sauted mushrooms and snap peas with some garlic.

 
Jul 21, 2008

I think the orange juice overpowered this dish. Next time, I would cut the OJ in half and perhaps use shallots instead of onions, and maybe more garlic. I feel like it lacked any flavor except the orange juice.

 
Sep 06, 2005

This is the perfect salmon dish. Salmon fillets in Japan can be greasy sometimes but the OJ and lemongrass provides a nice contrast to the rich salmon flavor.

 
Feb 04, 2007

This was simple and tasty. We used a Riesling wine and thickened some of the poaching liquid afterwards with arrowroot starch to make a sauce. Served over white rice cooked with chicken broth and chunks of ginger and with the broccoli with garlic butter and cashews from this site.

 

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Nutrition

  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 688 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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