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Rosemary Poached Salmon with Spiced Cream Sauce

"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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35 m servings 450 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 450 calories; 32 g fat; 2.2 g carbohydrates; 37.2 g protein; 156 mg cholesterol; 484 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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First time poaching anything or making a recipe like this at all. It was great!