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Citrus Poached Salmon

5.0(5)

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.

by Rita1652·published 2003-03-23

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Oranges

Servings

(4–5)

Total time

30 min

prep 15 min

Calories / serving

687 kcal

Ingredients (13)

serves

2 1/2 lbs salmon filletssalmon
1 quart chicken stockchicken-stock
1/2 quart orange juiceorange-juice
1/2 quart grapefruit juicegrapefruit-juice
2 cups white winewhite-wine
1 small yellow onion, choppedonion
1 small carrot, choppedcarrot
2 kaffir lime leaves, slicedkaffir-lime-leaves
2 tablespoons minced garlicgarlic
1 -2 cup chopped lemongrass (tender white part only)lemongrass
1 teaspoon salt or 1 tablespoon Thai fish saucesalt
1 teaspoon white pepperwhite-pepper
1 lemons or 1 lime, for garnishlime

Instructions (6 steps)

01In a large pot, combine chicken stock, orange juice, grapefruit juice, white wine, onion, carrots, kaffir lime leaves, garlic and lemon grass.
02Season with salt and white pepper.
03

Bring to a boil for 5-10 minutes.This is to reduce so the liquid has more flavor and to soften the veggies.

04Reduce heat to a very low simmer.

05Place the salmon (skin side down) in the poaching liquid until flaky and tender, about 5-10 minutes.

06Serve as is garnished with fruit. Or chill place on a bed of greens garnished with fruit slices.

Nutrition (per serving)

Calories: 687 kcal
Protein: 67 g
Fat: 16 g
Saturated fat: 3 g
Carbs: 45 g
Fiber: 1 g
Sugar: 28 g
Sodium: 1157 mg
Cholesterol: 138 mg

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