Rating: 4 stars 4
36 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1

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.

Recipe Summary

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

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.

    Advertisement
  • 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
Advertisement