Lemongrass and Citrus Poached Salmon23 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
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 319 cal
- 12.8 g
- 16.8 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"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"
"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?"
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