This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth. Also serves well cold. Best if served with veggies and a good teriyaki sauce.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove skin from salmon, then cut into desired portions.

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  • 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of poaching liquid. The actual amount of broth consumed will vary.

Nutrition Facts

319 calories; protein 24.2g; carbohydrates 16.8g; fat 12.8g; cholesterol 69mg; sodium 688.3mg. Full Nutrition
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Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
dinner guests loved this dish. i could not find any fresh lemon grass so substituted fresh lime juice and chopped cilantro. it was wonderful. Read More
(45)

Most helpful critical review

Rating: 2 stars
03/01/2008
I was disappointed with this recipe especially after reading such great reviews; perhaps I did something wrong but I followed the recipe to the T. The salmon was fine but the citrus taste was barely noticeable which was frustrating considering all of the ingredients that went into the dish. Additionally there was a considerable amount of waste...almost 2 liters. While eating this for supper I was wishing that I had just grilled the salmon and saved myself the expense of the lemon grass OJ and white wine. I think that if I were to do this again I would 1/3 of the ingredients and marinate it for an hour or so and then grill it. Read More
(30)
36 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
01/25/2004
dinner guests loved this dish. i could not find any fresh lemon grass so substituted fresh lime juice and chopped cilantro. it was wonderful. Read More
(45)
Rating: 5 stars
01/25/2004
This tasted pretty fantastic and the fish came out flaky and delicious. My only problem was that I didn't know lemongrass was so tough so I minced it when I should have just left it in big chunks that I could pick out instead of the little stringy tough lemongrass bits getting in my teeth. The sauce was good and it was a shame to waste it; I don't know what you'd eat it over though--maybe rice? Read More
(39)
Rating: 5 stars
05/16/2006
Great recipe! I didn't serve it with teriyaki though. I reduced the sauce with cornstarch and poured it over the filets. A delicious and elegant dish perfect for company! Read More
(32)
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Rating: 2 stars
02/29/2008
I was disappointed with this recipe especially after reading such great reviews; perhaps I did something wrong but I followed the recipe to the T. The salmon was fine but the citrus taste was barely noticeable which was frustrating considering all of the ingredients that went into the dish. Additionally there was a considerable amount of waste...almost 2 liters. While eating this for supper I was wishing that I had just grilled the salmon and saved myself the expense of the lemon grass OJ and white wine. I think that if I were to do this again I would 1/3 of the ingredients and marinate it for an hour or so and then grill it. Read More
(30)
Rating: 5 stars
09/14/2005
Incredibly easy to make and ready in minutes. You have to start the rice way ahead of time! I added a tablespoon of molassas to the broth. It gave it a nice color and a smokey/sweet taste. Serve with rice and sauted mushrooms and snap peas with some garlic. Read More
(23)
Rating: 3 stars
07/21/2008
I think the orange juice overpowered this dish. Next time I would cut the OJ in half and perhaps use shallots instead of onions and maybe more garlic. I feel like it lacked any flavor except the orange juice. Read More
(18)
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Rating: 5 stars
02/04/2007
This was simple and tasty. We used a Riesling wine and thickened some of the poaching liquid afterwards with arrowroot starch to make a sauce. Served over white rice cooked with chicken broth and chunks of ginger and with the broccoli with garlic butter and cashews from this site. Read More
(17)
Rating: 5 stars
09/06/2005
This is the perfect salmon dish. Salmon fillets in Japan can be greasy sometimes but the OJ and lemongrass provides a nice contrast to the rich salmon flavor. Read More
(15)
Rating: 5 stars
01/25/2004
this makes a light refreshing dish. Quite good Read More
(13)
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