Poached Salmon with Pink Grapefruit & Basil Sauce

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the wine vinegar, bay leaves, thyme sprigs and sliced onion in a wide pan with enough water to cover the salmon. Bring to a simmer over medium heat, then reduce the heat to low.

2. Slip the salmon fillets into the barely simmering liquid, not a boil, and poach for 8 to 10 minutes until the flesh is opaque and flakes easily, or reaches 145°F (63°C) in the thickest part.

3. Meanwhile, peel the pink grapefruit, cut out the segments and chop them roughly, keeping any juice that collects.

4. Make the hollandaise sauce and keep it warm over a bowl set above barely simmering water, stirring occasionally.

5. Fold the chopped grapefruit, its juice and the finely shredded basil into the warm hollandaise sauce.

6. Lift the salmon out with a slotted spoon, drain briefly on a clean towel, and serve with the grapefruit and basil sauce spooned over.