Citrus Poached Salmon

LEMONGRASS AND CITRUS POACHED SALMON



Lemongrass and Citrus Poached Salmon image

This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth. Also serves well cold. Best if served with veggies and a good teriyaki sauce.

Recipe From allrecipes.com

Provided by Chef Dave

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 10

Number Of Ingredients 9

2 ½ pounds salmon fillet
1 quart chicken stock
1 quart orange juice
2 cups white wine
1 small yellow onion, chopped
2 tablespoons minced garlic
2 cups chopped lemon grass
1 teaspoon salt
1 teaspoon white pepper
Calories318.6 calories
Carbohydrate16.8 g
Cholesterol69 mg
Fat12.8 g
Fiber0.4 g
Protein24.2 g
SaturatedFat2.5 g
Sodium688.3 mg
Sugar9.5 g

Steps:

  • 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 a boil for 5 minutes. Reduce heat to a low simmer. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.

CITRUS POACHED SALMON



Citrus Poached Salmon image

A Light dish served over White Jasmin Rice. This is also good served cold. Left overs make a great salmon salad. You can 1/2 the liquid with no problem.

Recipe From food.com

Provided by Rita1652

Categories     Oranges

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 13

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 onion, chopped
1 small carrot, 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 lemons or 1 lime, for garnish

Steps:

  • 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.

POACHED SALMON ON WATERCRESS WITH CITRUS VINAIGRETTE



Poached Salmon on Watercress with Citrus Vinaigrette image

Recipe From foodnetwork.com

Provided by Bobby Flay

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 17

1 cup dry white wine
1 1/2 cups water
2 lemon slices
1 small onion, peeled and quartered
5 sprigs parsley
1 bay leaf
6 peppercorns
1 (3 pound) salmon fillet, skin on, scaled and pin bones removed
Salt and freshly ground pepper
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon finely chopped dill
Salt and freshly ground black pepper
6 cups watercress
Fresh dill

Steps:

  • To make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.
  • To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.
  • Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.

SLOW-ROASTED CITRUS SALMON WITH HERB SALAD



Slow-Roasted Citrus Salmon With Herb Salad image

This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.

Recipe From cooking.nytimes.com

Provided by Alison Roman

Categories     weekday, weeknight, seafood, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
Kosher salt and black pepper
2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
1 blood orange, mandarin orange or regular orange, thinly sliced
6 sprigs thyme, rosemary, oregano or marjoram (optional)
1 1/2 cups olive oil
2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
Flaky sea salt, for serving
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Calories768
UnsaturatedFat54 grams
Carbohydrate11 grams
Fat70 grams
Fiber2 grams
Protein27 grams
SaturatedFat11 grams
Sodium510 milligrams
Sugar2 grams

Steps:

  • Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
  • Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
  • Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

WHOLE POACHED SALMON IN ASPIC WITH CITRUS AND WILD FENNEL



Whole Poached Salmon in Aspic with Citrus and Wild Fennel image

This traditional salmon dinner can be served with a citrus mustard mayonnaise for a twist on a classic dish.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 17

1 bottle dry white wine (2 1/2 cups for court-bouillon and 1 cup for clarifying)
2 bay leaves
4 stalks celery, roughly chopped
3 medium onions, peeled and roughly chopped
4 carrots, peeled and roughly chopped
12 sprigs flat-leaf parsley
1/2 teaspoon black peppercorns
3 tablespoons salt
2 lemons, quartered; 1 lemon sliced into 1/4-inch-thick rounds for garnish
1 eight-pound whole salmon, skin on, cleaned and trimmed
8 large egg whites, lightly beaten
2 packets gelatin
Fennel fronds, for garnish
1 ounce golden caviar, for garnish
1 orange sliced into 1/4-inch-thick rounds for garnish
3 kumquats sliced into 1/4-inch-thick rounds for garnish
1 ounce salmon caviar, for garnish

Steps:

  • Make court-bouillon by combining 5 quarts water, 2 1/2 cups wine, bay leaves, celery, onions, carrots, parsley, peppercorns, salt, and lemons in a large fish poacher with rack in, at least 24 inches long and 4 1/2 inches deep. Cover; bring to a boil. Reduce to a simmer; cook 30 minutes. Turn off heat, and let cool for 15 minutes.
  • Cut a length of cheesecloth into three 34-by-18-inch pieces, and overlap them to create a 30-by-34-inch-wide piece of cheesecloth. Rinse salmon with cool running water; pat dry. Wrap salmon in cheesecloth, tying the ends closed with kitchen twine, and tying loosely once around the middle. Using ends as handles, place salmon into poacher, and add enough water to just cover salmon.
  • Cover; bring to bare simmer over medium heat. Poach salmon 30 minutes. Lift rack enough so fish is slightly raised out of water; poke an instant-read thermometer into back of widest part of fish. Salmon is done when internal temperature reads 135 degrees, which may take up to 1 hour. Turn off heat; let stand in poacher 15 minutes. Lift rack with salmon out of water and onto large platter. Do not unwrap salmon or remove from rack; let cool to room temperature, about 1 hour.
  • To make aspic glaze, strain 10 cups court-bouillon through fine sieve lined with cheesecloth into large stockpot. Add egg whites and remaining cup wine. Whisk over medium heat until mixture begins to simmer, about 10 minutes. Stop whisking, and let simmer 15 minutes more, or until broth is clear and all the foam has risen to surface. Remove foam with slotted spoon, and strain broth through very fine sieve lined with double thickness of cheesecloth, which has been soaked in ice water and wrung of excess.
  • Transfer broth to large saucepan. Bring to boil, reduce to simmer, and cook until reduced to 4 1/2 cups. Meanwhile, sprinkle gelatin over 1/4 cup cold water in small bowl; let stand 10 minutes. Warm gelatin over gently simmering double boiler; stir until dissolved. Stir into broth; transfer to large bowl. (The less gelatin used, the better.)
  • When salmon has cooled, gently turn bottom side up. Unwrap; do not remove cheesecloth. With dull side of paring knife, scrape off skin, and remove brown fatty bits underneath. Using cheesecloth to cradle salmon, turn the presentation side up; repeat skinning process. Remove and dispose of cheesecloth. Transfer salmon, still on rack, to refrigerator. When chilled, thicken aspic glaze by stirring over ice bath. Aspic should just be thick enough to coat; if it thickens too much, stir it over a double boiler until viscous again.
  • Arrange salmon (still on rack) on metal rack over baking sheet. Ladle 1 1/2 cups aspic over salmon to coat. Chill salmon 20 minutes; repeat glazing process. While salmon chills again, put thin layer of aspic in bottom of serving platter. Carefully transfer salmon from poaching rack to the platter. Decorate salmon with your choice of garnishes, temporarily securing citrus slices with toothpicks. Over each garnish ladle a little aspic; chill once more. Remove toothpicks before presenting.

MISO-CITRUS POACHED SALMON WITH VEGETABLES



Miso-Citrus Poached Salmon with Vegetables image

Earthy flavored miso is a perfect complement for salmon in this one-pot meal. You may serve this dish over brown rice or rice noodles, or simply as-is.

Recipe From allrecipes.com

Provided by cameal

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 42m

Yield 2

Number Of Ingredients 15

1 teaspoon olive oil
⅓ cup chopped onion
1 clove garlic, minced
salt and ground black pepper to taste
¼ wedge lemon
water to cover
1 tablespoon miso paste
¼ cube vegetable bouillon
2 (6 ounce) skin-on salmon fillets
10 baby bok choy
2 carrots, cut into matchsticks
2 ribs celery, cut into matchsticks
1 bunch enoki mushrooms, cut from stalk and separated
1 small bunch watercress
2 green onions, sliced on the bias
Calories376.9 calories
Carbohydrate21.6 g
Cholesterol74.7 mg
Fat13.6 g
Fiber7.1 g
Protein44 g
SaturatedFat2.7 g
Sodium767.8 mg
Sugar9.4 g

Steps:

  • Heat olive oil in a large, deep skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Season with salt and pepper. Squeeze lemon juice over the onions and add rind in the skillet. Fill the skillet halfway with water; stir in miso paste and vegetable bouillon cube.
  • Place salmon fillet skin-side down in the skillet. Pour in enough water to cover and bring to a simmer, about 4 minutes. Add baby bok choy, carrots, and celery. Continue simmering until salmon flakes easily with a fork, 2 to 6 minutes more.
  • Transfer salmon fillets to shallow bowls. Remove lemon rind from the skillet and stir enoki mushrooms, watercress, and green onions into the broth. Cook until heated through, about 20 seconds.
  • Arrange baby bok choy, carrots, celery, enoki mushrooms, watercress, and green onions around salmon in the bowls. Ladle broth on top.

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