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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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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 oranges, zest of or 1 grapefruits or 1 lemons or 1 lime, for garnish |
Directions:
1. In a large pot, combine chicken stock, orange juice, grapefruit juice, white wine, onion, carrots, kaffir lime leaves, garlic and lemon grass.
2. Season with salt and white pepper.
3. Bring to a boil for 5-10 minutes.This is to reduce so the liquid has more flavor and to soften the veggies.
4. Reduce heat to a very low simmer.
5. Place the salmon (skin side down) in the poaching liquid until flaky and tender, about 5-10 minutes.
6. Serve as is garnished with fruit. Or chill place on a bed of greens garnished with fruit slices.
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