Rosemary Poached Salmon With Spiced Cream Sauce Recipes

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.

Steps:

• Preheat oven to 400°F.
• Rub the bottom of a shallow baking dish with cold butter.
• Arrange salmon in dish.
• Season the fish with salt and pepper.
• Add broth and a few sprigs of dill to the pan.
• Roast the fish 12 to 15 minutes.
• Combine sugar, salt and vinegar in the bottom of a medium bowl.
• Add chopped onions, chopped cucumber and radishes.
• Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
• Remove fish from the oven.
• Spoon pan juices over fish and carefully transfer to individual plates or platter.
• Top fish with relish and serve.