Ginger Poached Salmon with Lime Basil Cream

Prep Time:  10 Min
Cook Time: 20 Min
Serves: 4 servings


  • 2 limes
  • 6 cups water
  • 1 (4-inch) piece fresh ginger, peeled and chopped, about 1/4 cup
  • 1 teaspoon whole black peppercorns
  • 4 (6-ounce) boneless skinless salmon fillets
  • 1/3 cup packed fresh basil leaves
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup creme fraiche or sour cream



 Step 1:


Halve 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.


Step 2:


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.


Step 3:


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.


Step 4:


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.


 Step 5:


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.