Lemongrass and Citrus Poached Salmon

    25 mins

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

    40 people made this

    Serves: 10 

    • 1.5Kg salmon fillet
    • 1Litre (4 cups) chicken or vegetable stock
    • 1Litre (4 cups) orange juice
    • 500ml (2 cups) white wine
    • 1 small onion, chopped
    • 10 cloves garlic
    • 2 stalks lemongrass, chopped, centre white sections only
    • 1 teaspoon salt
    • 1 teaspoon white pepper

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

    1. Remove skin from the salmon, then cut into 10 portions.
    2. In a large saucepan, bring choice of stock, orange juice, white wine, onion, garlic, lemongrass salt and pepper to the boil. Cook for 5 minutes then reduce heat to a simmer.. Place the salmon in the poaching liquid, continue to simmer for about 5 minutes or until cooked to desired taste. Carefully remove with a lifter or tongs.

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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)