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Rosemary Poached Salmon with Spiced Cream Sauce

Rated as 3.5 out of 5 Stars

"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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Ingredients

35 m servings 450 cals
Original recipe yields 4 servings

Directions

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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. Full nutrition

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Reviews

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