Poached Salmon


  • 4-6 drops Lemongrass Flavor
  • 12-5 oz. boneless salmon filets
  • 3 cups water
  • ½ tsp. chopped garlic
  • 1 Tbsp. No Added MSG Golden Vegetable Base
  • 1 bay leaf
  • ½ tsp. thyme
  • 1 cup white wine


  1. 1 Combine the water, wine, thyme, bay leaf, chopped garlic, Lemongrass Flavor and No Added MSG Golden Vegetable Base.
  2. 2 Bring mixture to a boil.
  3. 3 Lay filets in hotel pan being sure not to overlap.
  4. 4 Pour the hot stock mixture over the fish, allowing the filets to barely be covered with the stock.
  5. 5 Cover and place pans in a preheated 350º oven for approximately 10-12 minutes or until fish is flaky.
  6. 6 Serve with Gingered Tomato Jam and Sautéed Spring Spinach (recipes below).
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