![Poached salmon with pink grapefruit & basil sauce Poached salmon with pink grapefruit & basil sauce](https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1274456_8-3548875.jpg?quality=90&resize=440,400)
Poached salmon with pink grapefruit & basil sauce
- Preparation and cooking time
- Prep:
- Cook:
- A challenge
- Serves 6
Ingredients
- 1 pink grapefruit
- 1batch hollandaise sauce (see 'Goes well with' below)
- 8large leaves fresh basil, finely shredded
- 2 bay leaves
- 3sprigs fresh thyme
- ½ small onion, sliced
- 3 tbsp wine vinegar
- 4 skinned salmon fillets (about 120g each)
Method
- STEP 1
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.
- STEP 2
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.