Name: Poached Salmon, Grains, Grapefruit, and Chile – Tyler Florence Style
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 egg whites; 0.25 tsp Dijon mustard; 2 tablespoons lemon juice fresh; 1 tsp grapefruit; 0.25 tsp kosher salt; 0.25 tsp sugar; 1 cup grapeseed oil; 3 stalk lemongrass; 0.5 cup red quinoa; 0.5 cup white quinoa; salt and pepper; 0.5 cup couscous; 0.25 cup grapefruit juice; 0.25 cup extra-virgin olive oil; 2 lemongrass; 2 salmon fillets; 2 grapefruits; Fleur de sel; fresh basil; 2 sprigs fresh thyme

This Poached Salmon, Grains, Grapefruit, and Chile recipe is a refined, chef-driven dish by Tyler Florence that features gently poached salmon served over a hearty blend of grains, paired with bright, citrusy grapefruit segments and a mild chile element for heat.

Dinner

2 h

American

Yu can Cook

April 22, 2026

Thisisyu.com

Poached Salmon, Grains, Grapefruit, and Chile – Tyler Florence Style

Poached Salmon, Grains, Grapefruit, and Chile – Tyler Florence Style cover

From the Cook

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Poached Salmon, Grains, Grapefruit, and Chile – Tyler Florence Style

Yu can Cook Verified

Thisisyu.com

Ingredients

Warning0 allergens identified

Poached Salmon, Grains, Grapefruit, and Chile – Tyler Florence Style

Grapefruit Mayo

2 egg whites

¼ tsp Dijon mustard

2 tablespoons lemon juice fresh

1 tsp grapefruit

¼ tsp kosher salt

¼ tsp sugar

1 cup grapeseed oil

Grains

3 stalk lemongrass

½ cup red quinoa

½ cup white quinoa

salt and pepperto taste

½ cup couscous

¼ cup grapefruit juice

¼ cup extra-virgin olive oil

Salmon

2 lemongrass

2 salmon fillets

2 grapefruits

Fleur de sel

fresh basil

2 sprigs fresh thymeor 1 teaspoon dried

Instructions

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Make the Grapefruit Mayo

In a blender, combine the egg whites, mustard, lemon juice, grapefruit zest, salt, and sugar. Blend until combined. With the blender running, add the grapeseed oil in a slow, steady stream so the mixture emulsifies. Refrigerate until ready to serve.

Cook the Grains

Place the wheat berries in a pot with 2 cups of water and 1 lemongrass stalk. Bring to a boil. Then reduce the heat and simmer for 1 to 1½ hours, until the grains are tender and chewy. Drain and set aside.

Place the red and white quinoa in a saucepan and add 2 cups of water and another lemongrass stalk. Season with salt. Bring to a boil. Then reduce the heat and simmer for 15 to 17 minutes, until tender. Transfer to a plate and set aside.

Place the couscous in a large heatproof mixing bowl. Combine ⅔ cup of water with the third lemongrass stalk in a saucepan, bring to a boil, then pour the hot water and lemongrass over the couscous. Cover and let sit for 5 minutes.

Discard all 3 lemongrass stalks, and add the wheat berries and quinoa to the couscous in the mixing bowl,. Dress with the grapefruit juice and olive oil. Season with salt and pepper.

Steam the Salmon

Fill a large pot with 2 inches of water and set over high heat. Place a steamer basket inside and lay the 2 bashed lemongrass stalks on the basket. Arrange the salmon fillets across the lemongrass. Reduce the heat so the water is simmering gently. Cover the pot with a lid or foil to trap the steam, and cook for 2 to 3 minutes, until the salmon is palke pink all over. Transfer the salmon to a plate and chill in the fridge. Once cooled, flake the salmon into large pieces.

Prepare the Citrus

Use a sharp knife to slice off the rind and pith from the grapefruit. Cut between the membranes to free the grapefruit segments.

Serve the cooled salmon over the mixed grains, garnished with the grapefruit segments and grapefruit mayo. Season with Fleur de sel and garnish with the peppers, basil, fennel fronds, and thyme.

Nutrition

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Tips & Tricks (5)

Master the Poaching Temperature 🌡️
Maintain water temperature between 160-180°F for perfectly tender, moist salmon; too hot will cause the exterior to toughen before the center cooks through.
Infuse Your Poaching Liquid 🍋
Build flavor by simmering lemongrass, fresh thyme, and grapefruit juice in the poaching water for 5-10 minutes before adding salmon to create a subtly aromatic, cohesive dish.
Segment Grapefruit Like a Pro ✂️
Cut between the membranes with a sharp knife to release perfect segments free of bitter pith, and reserve the juice for both the poaching liquid and vinaigrette.
Toast Your Grain Blend First 🌾
Dry-toast the quinoa and couscous separately for 2-3 minutes before cooking to enhance their nutty flavors and create better texture contrast in the finished dish.
Balance Your Acid and Heat 🌶️
Whisk lemon juice and Dijon mustard into grapeseed oil with fresh basil to create a bright emulsion that bridges the citrus, grains, and mild chile elements cohesively.