Lemongrass and Citrus Poached Salmon

SUBMITTED BY: Chef Dave PHOTO BY: SunFlower

"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."

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 1/2 pounds salmon fillet
1 quart chicken stock
1 quart orange juice
2 cups white wine
1 small yellow onion, chopped
2 tablespoons minced garlic
2 cups chopped lemon grass
1 teaspoon salt
1 teaspoon white pepper

READ REVIEWS (11)

DIRECTIONS

Remove skin from salmon, then cut into desired portions.
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.

Wine TIp

Try with a California Sauvignon Blanc .

Learn how to shop for salmon in our Choosing Salmon video.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2004 by NANCYDIAZ

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

14 users found this review helpful

Reviewed on Jan. 25, 2004 by Wonder Wanda

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?

8 users found this review helpful