About this recipe:This is a light, delicate dish with subtle lemon and citrus flavours. Nice for a dinner party!
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
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Method Prep:15min › Cook:10min › Ready in:25min
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 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.