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Rosemary Poached Salmon with Spiced Cream Sauce Recipe

Recipe by: 106a802496d678ba

"Poaching is an easy technique to have in your back pocket for moist, flavorful salmon every time. Here, the poaching liquid and cream sauce are infused with fresh rosemary."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook25 m
  • Ready In35 m
  • 1In a large saucepan or high-sided skillet, combine 5 cups water, vinegar, 3 sprigs rosemary and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium and simmer 10 minutes. Season both sides of salmon with 1/4 teaspoon salt. Place salmon skin-side down in the pan of simmering liquid and cook, adjusting heat to maintain a light simmer. Cook 10 to 12 minutes or until salmon is just opaque in center. Carefully transfer salmon to a serving dish. (Discard the poaching liquid.)
  • 2Meanwhile, in a medium saucepan, whisk together heavy cream, cinnamon, nutmeg, cloves, remaining rosemary sprig and remaining 1/8 teaspoon salt. Bring to a simmer over medium-high heat. Simmer until thickened, about 15 minutes, stirring frequently. Remove rosemary sprig and discard. Serve sauce over poached salmon and garnish with fresh rosemary.
Ingredients
  • 4 servings
  • 450 cals
  • 1 cup white wine vinegar
  • 4 sprigs rosemary, divided, plus extra for garnish
  • 7/8 teaspoon fine sea salt, divided
  • 4 (6 ounce) skinless salmon fillets, bones removed
  • 1 cup heavy cream
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground cloves
Nutrition

Amount per serving ( 5 total)

  • Calories:
    450
    23%
  • Fat:
    32
    49%
  • Carbs:
    2.2
    < 1%
  • Protein:
    37.2
    74%
  • Cholesterol:
    156
    52%

Based on a 2,000 calorie diet

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