Ginger Poached Salmon with Lime Basil Cream

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This was my first time poaching salmon and it was great. The salmon I used was a thick cut and took longer than 7 minutes to cook. The Lime Basil Cream was divine.

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this is a great recipe.,,,, now about the questions of doris and nicole: please, NEVER use dry basil [the only herb usable when dried is oregano], and be assured that the salmon will be great even when warm from the poaching bath. about the comment of another reviewer, the quantity of salt to be used is a highlly personal choice...... good luck to all !

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My family isn't a big fan of salmon, but once i whipped out this ravishing recipe they were nothing short of excited! i was home on a vacation day watching Claire Robinson in Five Ingredient Fix, when i saw this recipe i couldn't wait to try it. When i fixed up this meal i also cooked the 'Almost-Famous Bloomin Onion' and the dessert from the same episode: 'Frozen Lemon Whip with Blueberry Sauce' to add an amazing touch! i also LOVE fixing this with the amazing 'Peach Cobbler'! This extra-ordinary recipe was amazing and delicious for my 'picky', 'particular, and 'fickle' family.

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I thought the salmon recipe was excellent. The flavors were subtle enough so that the salmon was not overwhelmed, yet distinctive enough to be intriguing. The recipe was very easy to make, and quick too. We had a thick piece of king salmon fillet, about an inch and a half thick, and cooked it in the water for just a little over five minutes. It was perfect for us, just very slightly underdone. I salted the water too, as others have suggested.

One thing though,when I attempted to make the sauce it clumped up on me like cottage cheese. made it twice with the same result each time. Anyone have any ideas what I did wrong? The flavor was still great and we ended up spreading over the top of the salmon as if it were icing on a cake. That took a bit away from the presentation, but certainly didn't affect the wonderful taste.

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Very easy to prepare and great with a glass of red wine. I tried it warm and like it alot better than cold though.

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The salmon, the sauce, and soba peanut butter pasta combination is wonderful! I have made it several times, I always enjoy how the opposite flavors actually compliment each other so nicely. I haven't served it cold, I really love it right from the oven. On a side note, I bumped into Claire in the Denver airport and she was soooo nice and gracious with her time. I love so many of her recipes, I almost feel like I'm cooking with my "friend."

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The poached salmon w/the lime basil sauce and peanut soba noodles was amazing! Very easy to make (but lots of dishes. The flavors of the noodles, salmon, and sauce complemented each other perfectly--and I never would have thought to combine them on my own.

If anyone is intrested, I calculated the calories,fat, carbs, etc., in each dish in the meal. My results will vary from the recipe because I used the values for the amounts I actually used (meaured on a food scale. For the salmon, my 5.58 oz piece poached w/2 T. lime juice and 1.38 oz of ginger had about 328 calories and 17 grams of fat.

For the lime basil sauce, I used 1.56 oz. basil (1/2 c. packed and 1/2 c. fat free sour cream. I think it made about 1 c. The total number of calories in the entire batch was 147 w/0 fat. I used about 1/4 c. on my salmon for a total of 39 calories.

The peanut noodles, of course, were by far the most fattening element of the meal. I used 6.7 oz. of sodium free noodles, 1/2 c. of peanut butter and 3 T. soy sauce (my boyfriend LOVES peanut sauce. The total calories in the whole batch of noodles was 1,608 (so don't eat the whole pot!, 63 g. fat, 181 carbs, 29 g. protein. I think it made about 4 cups of noodles. So, a 1/4 c. serving had 201 calories, 8 g. fat, 23 carbs, and 4 g. protein.

I hope you find the above information helpful.

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I read the reviews of this recipe prior to execution and took to heart the comments regarding the lack of salt and seasoning. Therefore, when preparing the salmon, I added a bit of salt into the poaching water. Further, once the salmon was poached and resting, I sprinkled it with additional salt to taste. The fish itself turned out pretty good.

This dish is all about the sauce. It's really delicious - the basil is a nice, fresh counterpart to the salmon-infused ginger. I added a few cloves of garlic to the sauce to add another dimension. Sooooo good.

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I give this recipe 5 stars because it's healthy, easy, tasty, and a great make-ahead meal for the rest of the week. I admit the idea of poaching fish was not too appealing to me at first, but I gave it a try because of my goal to eat healthier meals. MY GOSH! I was "mmming" with every mouthful! My husband was in the other room and wondering what I was doing. He took one look and said, "No, thanks", which was good really because that means more for me! Next time, I think I will try topping the poached salmon with teriyaki sauce, mustard sauce, lemon sauce, bbq sauce...the possibilities are endless! So far I've given all the Claire Robinson recipes I've tried 5 stars. She's fast becoming my new favorite FN star!

Re the comments below:
-The fish will be bland without sauce (poaching liquid didn't call for salt. But that's the best part...you can use any type of sauce you want.
-Using fresh basil and ginger makes a HUGE difference, vs. dried/powdered.
-I might be like Eddie below and keep eating this at every meal until I get tired of salmon...

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I just finished cooking this one. Fish was very bland....no flavor...lime is too light for this dish. I used dried basil for the sauce, maybe that's why the sauce wasn't flavorful.