Ginger Poached Salmon with Lime Basil Cream

This is an old, but good recipe from Claire Robinson on the Food Network.  This is a very simple way to make moist and flavorful salmon.  I like that the salmon is poached and does not stink up your house.  If you are afraid to cook fish, you must try this recipe.  It is fool proof.  It also requires only just a few ingredients for a classy dish.  


Tips in Making Ginger Poached Salmon with Lime Basil Cream:

• I don't like cold fish, so I saved the poaching for last.  Simply poach and move to plate and sauce immediately.  I did not chill.
• I used sour creme for the sauce.  
• Give the broth time to stew.  This allows the ginger, lime and peppercorns to release their flavor before you cook the fish.
• Do not over cook your fish. Just because it is in water, does not mean it can't dry out.  Stick to timing provided and remember fish continues to cook with the residual heat once removed from pot.
• Fresh ginger root can be expensive. Do not be afraid to snap off just what you need. You do not have to purchase the large root by itself.
• I have found that fresh salmon cooks better than frozen.  However, it is up to you!

All credit to the Food Network.

Ingredients

• 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

Directions

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. 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.