Ginger Poached Salmon with Lime Basil Cream

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I cooked this for my husband today. He remarked: "That looks like something out of a restaurant kitchen". I had given up on cooking Salmon, but this recipe is so easy and really delicious. Thank so much!

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my husband and I had this for dinner last night, and we loved it. I served it with Sauteed Bok Choy. YUMM

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Followed the recipe exactly as shown. The flavors in the salmon alone would have been a wonderful dish...but then you add the lime basil cream sauce.....amazing and so flavorful!

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I have tried many FN recipes over the years but THIS one made me join Food Network in order to give Claire the 5 star rating this salmon recipe deserves! It merits more but 5 is the limit. Thank you, Claire, for this recipe with its decadent sauce and a fabulous program.

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We love this recipe! I made this dish last night & froze the extra lime basil cream in an ice cube tray. Marinated the extra salmon steaks over night & we had it again today for lunch. It only took five minutes this time b/c everything else was already prepped from dinner the night before. This is a keeper. I could eat this dish every day! It's so yummy.

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Great dish. I have struggled to find variations for cooking Salmon and never would have tried poaching...but it was so easy, and the sauce was too. Best thing is that there is no such thing as "dinner getting cold." We served at room temperature and it was great!

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Great and so easy to prepare! Next time I would add salt to the poaching liquid or salt the salmon before serving. I prefer my salmon warm and it was delicious! Also, I substituted greek yogurt for the creme faiche to save calories and I loved the tang it added.

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Fabulous! Easy, fast and SO tasty. My husband who dislikes sour cream even loved the lime basil cream.

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Moist, tasty, easy to fix...my husband loved it!

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This was my first time cooking salmon and I have to say I was a bit worried about messing the poaching up, but I found it really simple and it tasted great! The basil cream was to die for!