Citrus Poached Salmon
photo by Swirling F.
- Ready In:
- 2 1⁄2 lbs salmon fillets
- 1 quart chicken stock
- 1⁄2 quart orange juice
- 1⁄2 quart grapefruit juice
- 2 cups white wine
- 1 small yellow onion, chopped
- 1 small carrot, chopped
- 2 kaffir lime leaves, sliced
- 2 tablespoons minced garlic
- 1 -2 cup chopped lemongrass (tender white part only)
- 1 teaspoon salt or 1 tablespoon Thai fish sauce
- 1 teaspoon white pepper
- 1 1 lemons or 1 lime, for garnish
- In a large pot, combine chicken stock, orange juice, grapefruit juice, white wine, onion, carrots, kaffir lime leaves, garlic and lemon grass.
- Season with salt and white pepper.
- Bring to a boil for 5-10 minutes.This is to reduce so the liquid has more flavor and to soften the veggies.
- Reduce heat to a very low simmer.
- Place the salmon (skin side down) in the poaching liquid until flaky and tender, about 5-10 minutes.
- Serve as is garnished with fruit. Or chill place on a bed of greens garnished with fruit slices.
Questions & Replies
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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.