Ingredients
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2 1/2 lbs salmon fillets
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1 quart chicken stock
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1/2 quart orange juice
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1/2 quart grapefruit juice
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2 cups white wine
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1 small yellow onion, chopped
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2 kaffir lime leaves, sliced
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2 tablespoons minced garlic
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1 -2 cup chopped lemongrass (tender white part only)
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1 teaspoon salt or 1 tablespoon Thai fish sauce
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1 teaspoon white pepper
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1 small carrot, chopped
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1 lemons or 1 lime, for garnish
Instructions
- 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.