Lemongrass and Citrus Poached Salmon

23 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 25 min

“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.” - by Chef Dave

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

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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.

Nutrition

Amount Per Serving (10 total)

Calories
319 cal
16%

Fat
12.8 g
20%

Carbs
16.8 g
5%

Based on a 2,000 calorie diet

Reviews (23)

Rate This Recipe

NANCYDIAZ

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...." See more"

Wonder Wanda

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 th..." See moreat 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

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!..." See more"

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