Rosemary Poached Salmon With Spiced Cream Sauce
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
34
Spice
54
Sweetness
43
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
White Wine Vinegar7 tsp
Fine Sea Salt (divided)1 cup
Heavy Cream1 tsp
Ground Cinnamon1 pinch
Ground Nutmeg1 pinch
Ground ClovesDirections:
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
2
Reduce heat to medium and simmer 10 minutes
3
Season both sides of salmon with 1/4 teaspoon salt
4
Place salmon skin-side down in the pan of simmering liquid and cook, adjusting heat to maintain a light simmer
5
Cook 10 to 12 minutes or until salmon is just opaque in center
6
Carefully transfer salmon to a serving dish
7
(Discard the poaching liquid
8
) Meanwhile, in a medium saucepan, whisk together heavy cream, cinnamon, nutmeg, cloves, remaining rosemary sprig and remaining 1/8 teaspoon salt
9
Bring to a simmer over medium-high heat
10
Simmer until thickened, about 15 minutes, stirring frequently
11
Remove rosemary sprig and discard
12
Serve sauce over poached salmon and garnish with fresh rosemary