Poached Salmon with Pink Grapefruit & Basil Sauce

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. You could make your own Hollandaise, as GR suggests, but I found it simpler to buy it ready made…

Poached Salmon with Pink Grapefruit & Basil Sauce

Recipe by Gordon Ramsay, tried & tasted by GraceCourse: MainDifficulty: Easy if you cheat
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 1 pink grapefruit

  • 1 batch Hollandaise sauce (or buy ready made)

  • 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)

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.

Loads more tried & tasted salmon recipes here