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Lemongrass and Citrus Poached Salmon

Lemongrass and Citrus Poached Salmon

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Chef Dave

Chef Dave

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 688 mg
  • 28%

Based on a 2,000 calorie diet

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

NANCYDIAZ
44

NANCYDIAZ

1/25/2004

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

Wonder Wanda
39

Wonder Wanda

1/25/2004

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?

SunFlower
29

SunFlower

5/16/2006

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!

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