Lemongrass and Citrus Poached Salmon

Yield 2 servings

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  • 1/2 pound salmon fillet
  • 2 tablespoon garlic minced
  • 1 quart chicken stock
  • 2 cup lemon grass chopped
  • 1 quart orange juice
  • 1 teaspoon Salt
  • 2 cup white wine
  • 1 teaspoon white pepper
  • 1 small yellow onion chopped


  1. Remove skin from salmon, and then cut into desired portions.
  2. 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 boil.
  3. Place the salmon in the poaching liquid until flaky and tender, about five minutes.