citrus poached salmon

Citrus Poached Salmon

"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."

Ingredients

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

Directions

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.

Citrus Poached Salmon

Ingredients

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