0.3 cup piece ginger fresh peeled chopped (4-inch)
4 servings kosher salt and freshly cracked pepper black
2 limes
24 ounce salmon fillet boneless skinless
6 cups water
Equipment
food processor
bowl
frying pan
pot
slotted spoon
Directions
Watch how to make this recipe.
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.
