This article was written for Annabel & Grace, which is now part of Rest Less.
I find Gordon Ramsay a bit wearing – what with the swearing and shouting – but I have to give him kudos for this recipe for Poached Salmon with Pink Grapefruit.
Salmon is one of my standby favourites and I always have some in my freezer – it is equally good poached, panfried, cooked in the oven or, my favourite way, steaming. So succulent.
You could make your own Hollandaise, as GR suggests, but I was really pleased to see that Waitrose now offer a hassle-free ready-made version that tastes absolutely fab, has a long shelf life and can be frozen. £2.50, serves two.
Poached Salmon with Pink Grapefruit & Basil Sauce
Course: MainDifficulty: Easy if you cheat2
servings10
minutes15
minutesIngredients
Half pink grapefruit
Hollandaise sauce (ready made, see above)
4 – 6 large leaves fresh basil, finely shredded
1 or 2 bay leaves
2 sprigs fresh thyme
½ small onion , sliced
1.5 tbsp wine vinegar
2 skinned salmon fillets (about 120g each)
Directions
- Top and tail the grapefruit, then slice off the peel and pith. Cut through the membranes to release the 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.
Notes
- Even more mouthwatering when served with Danish Potato Crunch
Other speedy recipes from Gordon can be found in his cookbook which is available from Amazon