Chef Kim creates a depth of flavor with his Scottish salmon by poaching it in a celery, lemongrass, and white wine liquid that’s been infused with lemon and lime peels. It’s sprinkled with an herb-bacon crust to give a fresh and crunchy finish.
Add all of the ingredients except for the salmon into a large sauce pot and bring to a boil. Return to a simmer and add the salmon fillets and gently simmer until cooked through, about 4-5 minutes.
In a medium skillet, cook the diced bacon until crispy and then drain on a paper towel. Add the panko to the bacon fat and cook until crispy. Add the bacon and the chopped parsley to the panko and season with salt and pepper to taste. Sprinkle the herb-bacon crust on top of the poached salmon fillets.