Ginger Poached Salmon with Lime Basil Cream

Name: Ginger Poached Salmon with Lime Basil Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon whole black peppercorns; 118 milliliters creme fraiche or sour cream; 79 milliliters packed fresh basil leaves; 59 milliliters (4-inch) piece fresh ginger, peeled and chopped, about; 4 servings Kosher salt and freshly cracked black pepper; 2 limes; 680 grams boneless skinless salmon fillets; 1 liters water

Ginger Poached Salmon with Lime Basil Cream requires roughly 1 hour from start to finish. For $4.58 per serving, you get a main course that serves 4. One portion of this dish contains roughly 35g of protein, 17g of fat, and a total of 315 calories. If you have kosher salt and freshly cracked pepper, creme fraiche, basil leaves, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

Watch how to make this recipe.

Halve 1 lime and squeeze the juice into a large straight sided skillet or pot with a lid.

Ingredients you will need

Juice

Lime

Equipment you will use

Frying Pan

Pot

Add 6 cups water, the squeezed lime halves, ginger, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavor; reduce heat to lowest setting, carefully slide salmon into the water, cover, and poach until fish is just cooked through, 5 to 7 minutes.

Ingredients you will need

Peppercorns

Ginger

Salmon

Water

Fish

Lime

Remove the fish with a slotted spoon and cool completely before transferring to an airtight container.

Ingredients you will need

Fish

Equipment you will use

Slotted Spoon

Add about 1/2 cup poaching liquid to the container to keep the fish moist and chill in the refrigerator until ready to serve.

Ingredients you will need

Fish

Meanwhile, zest the remaining lime and add about 1/2 teaspoon zest to the bowl of a food processor; add the juice from half the lime to the bowl (should be about 1 teaspoon juice).

Ingredients you will need

Juice

Lime

Equipment you will use

Food Processor

Bowl

Add the basil leaves, a pinch of salt and a few grinds black pepper and pulse until it begins to turn into a paste.

Ingredients you will need

Fresh Basil

Black Pepper

Salt

Add the creme fraiche and puree until very smooth.

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Creme Fraiche

Transfer to a serving bowl and refrigerate until ready to serve.

Equipment you will use

Bowl

To serve, plate the cold salmon with a drizzle of lime basil cream over the top.

Ingredients you will need

Salmon

Basil

Cream

Lime

Equipment

Ingredients

Servings:

1teaspoon

whole black peppercorns 118milliliters

creme fraiche or sour cream 79milliliters

packed fresh basil leaves 59milliliters

(4-inch) piece fresh ginger, peeled and chopped, about 4servings

Kosher salt and freshly cracked black pepper 2

limes 680grams

boneless skinless salmon fillets 1liters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.