Poached Salmon With Pink Grapefruit & Basil Sauce
This elegant citrusy salmon dish is bursting with vibrant flavors that will surely impress your guests. The tender poached salmon fillets are topped with a luscious hollandaise sauce infused with the sweetness of pink grapefruit and aromatic basil. It's a light and refreshing meal that pairs beautifully with a simple green salad and your favorite potatoes. Treat yourself to a restaurant-quality experience right at home with this recipe.
— Constant Cookbook
Ingredients
- 1 pink grapefruit
- 1 batch hollandaise sauce (see 'Goes well with' below)
- 8 large leaves fresh basil , finely shredded
- 2 bay leaves
- 3 sprigs fresh thyme
- ½ small onion , sliced
- 3 tbsp wine vinegar
- 4 skinned salmon fillets (about 120g each)
Instructions
- Top and tail the grapefruit, then slice off the peel and pith. Cut through the membranes to release fine segments. Catch these in a bowl, along with any juice. Stir the segments into the hollandaise along with a few tbsp of juice and the basil. Set aside.
- Boil 1 litre water in a wide shallow pan with the herbs, onion, vinegar and seasoning for 5 mins. Put in the salmon, pour over extra water to cover and poach gently until just firm, about 7 mins. Remove and drain, then place on plates. Spoon over the sauce and serve with a green salad and potatoes.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 735 calories
- Fat Content: 68 grams fat
- Saturated Fat Content: 36 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 0.17 milligram of sodium
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