"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."

Ingredient :

• 2 ¹⁄₂lbs salmon fillets
• 1quart chicken stock
• ¹⁄₂quart orange juice
• ¹⁄₂quart grapefruit juice
• 2cups white wine
• 1small yellow onion, chopped
• 1small carrot, chopped
• 2kaffir lime leaves, sliced
• 2tablespoons minced garlic
• 1 -2cup chopped lemongrass (tender white part only)
• 1teaspoon salt or 1 tablespoon Thai fish sauce
• 1teaspoon white pepper
• 11 lemons or 1 lime, 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.