- 2 1/2 pounds salmon fillet
- 1 quart chicken stock
- 1 quart orange juice
- 2 cups white wine
- 1 small yellow onion, chopped
- 2 tablespoons minced garlic
- 2 cups chopped lemon grass
- 1 teaspoon salt
- 1 teaspoon white pepper
- 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 simmer. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.
03/30/2017
recipepes.com
Lemongrass and Citrus Poached Salmon, recipe
PT15M
PT1H
5
455 calories
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