By Rita~ on March 23, 2003
Photo by Rita~
Photo by Rita~
"A Light dish served over White Jasmin Rice. This is also good served cold. Left overs make a great salmon salad. You can 1/2 the liquid with no problem."
Serving Size: 1 (755 g)
Servings Per Recipe: 4
"This was really wonderful. Someone who almost never cooks asked for the recipe after eating this. I also garnished this with round slices of the citrus that was used for zest and it was lovely. I will certainly make this again and again. Thank you for the terrific recipe. "
"Very Very Good! Fast - Easy and delicious!!"
"I have served this several times. My family loves it, as well as dinner guests we have had. It's fairly simple, and delish!!!"
"Rita, This was excellent! The flavor of the poaching liquid really gave the salmon such a nice flavor. The fish came out sooo moist and flaky. I actually made half the recipe, which worked out just fine. My salmon fillets were a bit thick, so my cook time was a few minutes longer then was stated. The only substitution I made was using vegetarian “chicken” broth in place of regular. As I'm writing this, I see your extra notes under "reviews and comments" I might take your suggestion when I make this again (because I WILL make this again!) to saute the vegies and lemongrass first, just to soften them a bit more. Anyone else who tries this, I recommend that you take Rita’s suggestion and serve it with the jasmine (or whatever you prefer) rice. The rice is great for all that extra, flavorful poaching liquid. "
"I`ve also sauteed the onions,carrots,lemongrass, and garlic in olive oil till translucent. Then added the keffer lime leaves and chicken stock, orange juice, grapefruit juice, white wine. Then follow to step 2."