Citrus and Lemongrass Poached Salmon

For you salmon lovers, here is a very delicate, light and very healthy preparation. The flavors are subtitle from the lemongrass and citrus creating this extremely smooth flavor that melts in your mouth.

In general poaching is a great cooking technique that is often overlooked for "high heat" cooking. Poaching is particularly suitable for fragile food, such as eggs, poultry, and fish which might easily fall apart or dry out.

The key to poaching is to keep the heat low and to keep the poaching time to a bare minimum. This will preserve the flavor of the food.

Ingredients

• 2 1/2 lbs salmon fillet
• 1 small yellow onion, chopped
• 1 quart vegetable stock
• 1 quart orange juice
• 2 cups white wine
• 2 cups lemongrass - chopped
• 2 tbsp garlic - minced
• 1 tsp sea salt
• 1 tsp white pepper

Process

1. Remove skin from salmon, then cut into desired portions
   
   
2. In a large pot, combine stock, orange juice, white wine, onion, garlic and lemongrass
   
   
3. Season with salt and white pepper
   
   
4. Bring to a boil for 5 minutes. Reduce heat to a low boil
   
   
5. Place the salmon in the poaching liquid until flaky and tender (about 5 mins)