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. Watch our how-to video.
Special Diets:
Ingredients
Method
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 until salmon is just opaque in center, 10 to 12 minutes. 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, stirring frequently, until thickened, about 15 minutes.
Remove rosemary sprig and discard. Serve sauce over poached salmon and garnish with fresh rosemary.
Nutritional Info
Serving Size
Calories
420
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.