Lemongrass and Citrus Poached Salmon

• 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.

Wine TIp
Try with a California Sauvignon Blanc .

Number of Servings: 4

Recipe submitted by SparkPeople user DJB7600.