Rosemary Poached Salmon with Spiced Cream Sauce recipe

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Ingredients

1 cup white wine vinegar
4 sprigs rosemary, divided, plus extra for garnish
⅞ teaspoon fine sea salt, divided
4 (6 ounce) skinless salmon fillets, bones removed
1 cup heavy cream
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves

Nutrition Info

450.3 calories
carbohydrate: 2.2 g
cholesterol: 156.2 mg
fat: 32 g
fiber: 0.3 g
protein: 37.2 g
saturatedFat: 15.9 g
servingSize: -
sodium: 484.2 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In 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.)

  2. Meanwhile, 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.

Recipe Yield

4 servings

Recipe Note

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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