Lemongrass and citrus poached salmon

    25 min

    This is a light, delicate dish with subtle lemon and citrus flavours. Nice for a dinner party!

    54 people made this

    Serves: 10 

    • 1.25kg (2 1/2 lb) salmon fillet
    • 1L (1 3/4 pints) chicken stock
    • 1L (1 3/4 pints) orange juice
    • 450ml (16 fl oz) white wine
    • 1 small onion, chopped
    • 10 cloves garlic, minced
    • 150g (5 oz) chopped lemon grass
    • 1 teaspoon salt
    • 1 teaspoon white pepper

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Remove skin from salmon, 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 the boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.

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    Reviews in English (33)


    dinner guests loved this dish. i could not find any fresh lemon grass, so substituted fresh lime juice and chopped cilantro. it was wonderful.  -  12 Mar 2002  (Review from Allrecipes US | Canada)


    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?  -  24 Sep 2003  (Review from Allrecipes US | Canada)


    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!  -  16 May 2006  (Review from Allrecipes US | Canada)