Ingredients:
2 1/2 lbs salmon fillets
1 quart chicken stock
1/2 quart orange juice
1/2 quart grapefruit juice
2 cups white wine
1 small yellow onions, chopped
1 small carrots, chopped
2 kaffir lime leaves, sliced
2 tablespoons minced garlic
1 -2 cup chopped lemongrass ( tender white part only)
1 teaspoon salt or 1 tablespoon Thai fish sauce
1 teaspoon white pepper
1 oranges, zest of or 1 grapefruits or 1 lemons or 1 limes, for garnish
Directions:
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.
Servings: 4-5
Time preparation: 15 min.
Time total: 30 min.