Best 4 Citrus Poached Salmon Recipes

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**Indulge in a Delightful Culinary Journey with Citrus-Poached Salmon: A Symphony of Flavors**

Embark on a tantalizing culinary adventure with our collection of citrus-poached salmon recipes. These dishes present a vibrant harmony of flavors, where the delicate texture of salmon meets the refreshing tang of citrus, creating a symphony of taste that will leave your palate invigorated. From the classic elegance of a simple poached salmon with lemon and herbs to the exotic allure of a Thai-inspired coconut-lime broth, our recipes offer a diverse range of culinary experiences. Whether you prefer a light and healthy meal or a rich and indulgent feast, our citrus-poached salmon recipes have something to satisfy every craving. Prepare to immerse yourself in a world of culinary delights as you explore these exquisite creations.

Let's cook with our recipes!

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.

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

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.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 21.6 g, Cholesterol 74.7 mg, Fat 13.6 g, Fiber 7.1 g, Protein 44 g, SaturatedFat 2.7 g, Sodium 767.8 mg, Sugar 9.4 g

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.

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.

POACHED SALMON ON WATERCRESS WITH CITRUS VINAIGRETTE



Poached Salmon on Watercress with Citrus Vinaigrette image

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.

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.

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.

Tips:

  • Use the freshest salmon you can find. Fresh salmon will have a bright, vibrant color and a mild, slightly sweet smell.
  • Make sure your poaching liquid is flavorful. The poaching liquid is what will infuse the salmon with flavor, so don't be afraid to add a variety of herbs, spices, and citrus fruits.
  • Don't overcook the salmon. Salmon is a delicate fish, so it's important to cook it gently and carefully. Overcooked salmon will be dry and tough.
  • Serve the salmon immediately. Poached salmon is best served immediately after it is cooked, while it is still moist and flaky.

Conclusion:

Poached salmon is a healthy, flavorful, and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a delicious meal that the whole family will enjoy.

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