CITRUS POACHED SALMON
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.
Provided by Rita1652
Categories Oranges
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, combine chicken stock, orange juice, grapefruit juice, white wine, onion, carrots, kaffir lime leaves, garlic and lemon grass.
- Season with salt and white pepper.
- Bring to a boil for 5-10 minutes.This is to reduce so the liquid has more flavor and to soften the veggies.
- Reduce heat to a very low simmer.
- Place the salmon (skin side down) in the poaching liquid until flaky and tender, about 5-10 minutes.
- Serve as is garnished with fruit. Or chill place on a bed of greens garnished with fruit slices.
SALMON WITH GINGER AND LEMON GRASS BROTH
Provided by Nigella Lawson
Categories dinner, quick, main course
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- In a large wide saucepan into which a steamer will fit, combine chicken stock and 6 cups water. Place over high heat to bring to a boil. When water boils, add lemon grass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
- Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and bok choy to broth.
- Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 2434 milligrams, Sugar 3 grams
LEMONGRASS AND CITRUS POACHED SALMON
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.
Provided by Chef Dave
Categories Asian Recipes
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 16.8 g, Cholesterol 69 mg, Fat 12.8 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 2.5 g, Sodium 688.3 mg, Sugar 9.5 g
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