Poached Salmon with Lemon Crisps and Meyer Lemon Cr

Name: Poached Salmon with Lemon Crisps and Meyer Lemon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 celery stalks; 2 onions; 2 carrots; 3 bay leaves; 2 cups white wine; ½ cups water; 1 teaspoon peppercorns; 1 (4-pound) salmon fillet, skin-off, cut into 12 to 13 portions (approximately 5 ounces each); 5 garlic cloves; 2 shallots, sliced; 1 Meyer lemon, peel removed and juiced; 4 cups white wine; 4 cups heavy cream; 1 tablespoon turmeric; Salt; 4 cups vegetable oil; 2 lemons; 1 1/2 cups rice flour; Watercress, for garnish

Servings: persons

2 celery stalks
2 onions
2 carrots
3 bay leaves
2 cups white wine
½ cups water
1 teaspoon peppercorns
1 (4-pound) salmon fillet, skin-off, cut into 12 to 13 portions (approximately 5 ounces each)
5 garlic cloves
2 shallots, sliced
1 Meyer lemon, peel removed and juiced
4 cups white wine
4 cups heavy cream
1 tablespoon turmeric
Salt
4 cups vegetable oil
2 lemons
1 1/2 cups rice flour
Watercress, for garnish

1
Place all ingredients in a large stock pot and let simmer for 30 to 40 minutes.
2
Strain the stock and season with salt.
3
In a shallow roasting pan, bring the stock to just below a simmer.
4
Fully submerge the portion cut pieces of salmon in the stock and cook to desired doneness.
5
See Chef's Note 1.
6
Remove the portions with a spatula and chill until service.
7
See Chef's Note 2.
8
Place the garlic, shallots, Meyer lemon peels, and white wine in a pot over medium heat and allow the wine to reduce by half.
9
Add the heavy cream and bring to a boil.
10
Whisk in the turmeric.
11
Season with salt and the juice of the Meyer lemon.
12
Strain through a sieve to remove the garlic, shallots, and lemon peel.
13
Chill until service.
14
In a medium sized saucepan, over medium heat, heat 1 to 2 inches of the oil in a deep saucepot to about 250 degrees F. Cut off the ends of the lemons.
15
Using a sharp mandolin, slice the lemons into thin rings about 1/16th of an inch.
16
Coat each ring individually in the rice flour and fry in the hot oil until it begins to slightly brown.
17
Remove from the oil and place on a paper towel and allow them to sit for a minute to fully cook.
18
On a nice serving platter, make an even coat of the lemon cream sauce.
19
Place the poached salmon on top of the cream and top with lemon crisps and sprigs of watercress or any other decorative green herb.
20
Chef's Note 1: Depending on the size of the portions this usually takes about 8 to15 minutes.
21
Chef's Note 2: The salmon can be cooked a day ahead.

3427

kcal

Calories

329

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 celery stalks, 2 onions, 2 carrots, 3 bay leaves, and more.

Yes, Poached Salmon with Lemon Crisps and Meyer Lemon Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Salmon with Lemon Crisps and Meyer Lemon Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions