Ingredients

The following ingredients have 4 Servings
  • 1 cup white wine vinegar
  • 4 sprigs rosemary, divided, plus extra for garnish
  • 3/4 teaspoon plus 1/8 teaspoon fine sea salt, divided
  • 4 (6-ounce) skinless salmon fillets, bones removed
  • 1 cup heavy cream
  • 1/4 teaspoon ground cinnamon
  • Pinch grated nutmeg
  • Pinch ground cloves

Instruction

  • 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 until salmon is just opaque in center, 10 to 12 minutes. 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, stirring frequently, until thickened, about 15 minutes.
  • Remove rosemary sprig and discard. Serve sauce over poached salmon and garnish with fresh rosemary.