Lemongrass and Citrus Poached Salmon recipe

10 servings

2 1/2 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

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 boil.

Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.