Lemongrass and Citrus Poached Salmon

Lemongrass and Citrus Poached Salmon

26 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Chef Dave
Recipe by  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

Adjust Servings

Original recipe yields 10 servings

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 (26)

Rate This Recipe
NANCYDIAZ
44

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.

Wonder Wanda
37

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?

SunFlower
29

SunFlower

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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Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

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Lemon-Pepper Salmon

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