Best 3 Rosemary Poached Salmon With Spiced Cream Sauce Recipes

Indulge in the culinary masterpiece that is rosemary-poached salmon, a dish that tantalizes the taste buds with its delicate flavors and elegant presentation. This recipe takes you on a sensory journey, where the salmon, gently poached in a fragrant rosemary-infused broth, emerges flaky and succulent, its flesh infused with the essence of herbs. Alongside the salmon, a velvety spiced cream sauce awaits, its rich and creamy texture enveloping the fish in a symphony of flavors. The sauce, infused with a harmonious blend of spices, adds a touch of warmth and complexity to the dish. Whether you're a seasoned chef or a home cook looking to impress, this rosemary-poached salmon with spiced cream sauce is sure to leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

ROSEMARY POACHED SALMON WITH SPICED CREAM SAUCE

Rosemary Poached Salmon with Spiced Cream Sauce image

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.

Provided by Whole Foods Market®

Categories Whole Foods Market

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup white wine vinegar
4 sprigs rosemary, divided, plus extra for garnish
⅞ teaspoon fine sea salt, divided
4 (6 ounce) skinless salmon fillets, bones removed
1 cup heavy cream
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves

Steps:

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.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 2.2 g, Cholesterol 156.2 mg, Fat 32 g, Fiber 0.3 g, Protein 37.2 g, SaturatedFat 15.9 g, Sodium 484.2 mg, Sugar 0.1 g

SAGE-RUBBED SALMON

Sage-Rubbed Salmon image

If you've always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. -Nicole Raskopf, Beacon, New York

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 tablespoons minced fresh sage
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 skin-on salmon fillet (1-1/2 pounds)
2 tablespoons olive oil

Steps:

Preheat oven to 375°. Mix first 4 ingredients; rub onto flesh side of salmon. Cut into 6 portions., In a large cast-iron skillet, heat oil over medium heat. Add salmon, skin side down; cook 5 minutes. Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes.

Nutrition Facts : Calories 220 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 377mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

SALMON WITH ROSEMARY SAUCE

Salmon with Rosemary Sauce image

Top salmon with a creamy, fragrant herb sauce for a match made in culinary heaven!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves
4 fresh parsley sprigs
3 peppercorns
1/4 lemon
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
1 pound salmon or other full-flavored fish fillets
1/2 cup half-and-half
1 teaspoon cornstarch
1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/2 teaspoon salt

Steps:

Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheesecloth; tie securely.
Heat broth and cheesecloth bag to boiling in 10-inch skillet; reduce heat. Cover and simmer 5 minutes.
If fish fillets are large, cut into 4 serving pieces. Place fish fillets in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork.
Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture.
Mix half-and-half and cornstarch. Heat half-and-half mixture, reserved broth mixture, 1 teaspoon rosemary and the salt to boiling in skillet over medium heat. Boil and stir 1 minute. Pour over fish.

Nutrition Facts : Calories 215, Carbohydrate 2 g, Cholesterol 85 mg, Fiber 0 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg

Tips:

Choose fresh, high-quality salmon. This will ensure that your dish is flavorful and flaky.
Use a variety of herbs and spices to flavor the poaching liquid. This will add depth and complexity to the dish.
Poach the salmon gently. Overcooking will make the salmon dry and tough.
Make sure the salmon is cooked through before serving. You can check this by inserting a fork into the thickest part of the fish. If the fork comes out clean, the salmon is done.
Serve the salmon immediately with the spiced cream sauce. This will help to keep the salmon moist and flavorful.

Conclusion:

Rosemary Poached Salmon with Spiced Cream Sauce is a delicious and easy-to-make dish that is perfect for any occasion. The salmon is flaky and flavorful, and the spiced cream sauce is rich and creamy. This dish is sure to impress your guests!