Try this Ginger Poached Salmon with Lime Basil Cream recipe, or contribute your own.
Suggest a better descriptionHalve 1 lime and squeeze the juice into a large straight sided skillet or pot with a lid. 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. Remove the fish with a slotted spoon and cool completely before transferring to an airtight container. Add about 1/2 cup poaching liquid to the container to keep the fish moist and chill in the refrigerator until ready to serve.
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). Add the basil leaves, a pinch of salt and a few grinds black pepper and pulse until it begins to turn into a paste. Add the creme fraiche and puree until very smooth. Transfer to a serving bowl and refrigerate until ready to serve.
To serve, plate the cold salmon with a drizzle of lime basil cream over the top.
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Serving Size: 1 Recipe (1928g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 293 | ||
Calories from Fat: 177 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 49.9mg | 15 % | |
Sodium 294.5mg | 10 % | |
Potassium 506.5mg | 13 % | |
Total Carbohydrate 41.4g | 12 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 31.6g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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