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 caloriescarbohydrate: 2.2 gcholesterol: 156.2 mgfat: 32 gfiber: 0.3 gprotein: 37.2 gsaturatedFat: 15.9 gservingSize: -sodium: 484.2 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Rosemary Poached Salmon with Spiced Cream Sauce
Directions
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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.)
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.