Rosemary Poached Salmon with Spiced Cream Sauce

Rosemary Poached Salmon with Spiced Cream Sauce

Serves 4

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.

  • 1 cup white wine vinegar
  • 4 sprigs rosemary, divided, plus extra for garnish
  • 3/4 teaspoon plus 1/8 teaspoon fine sea salt, divided
  • 4 (6-ounce) skinless salmon fillets, bones removed
  • 1 cup heavy cream
  • 1/4 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • Pinch ground cloves
You must be signed in to use shopping lists. Sign in or create account

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.

Nutritional Info: 
Per Serving:420 calories (270 from fat), 30g total fat, 15g saturated fat, 160mg cholesterol, 370mg sodium, 2g carbohydrate (0g dietary fiber, 0g sugar), 36g protein
Special Diets: 

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.

Recipe Discussion