Not to toot my own horn or anything, but I’m a pretty adventurous cook/baker. Now, I’m not saying I’ll turn my spare closet into a meat smoker or that I choose to butcher my own beef (no, that comes in the mail via Omaha Steaks), but I will absolutely try a recipe with a hundred ingredients, fifty steps, and two-day marinades. For some reason, however, I have always shied away from cooking salmon. It’s filled with tiny bones (I’ve even encountered them in “boneless” filets), finicky, and expensive. So I’ve stuck to pork, beef, chicken, and vegetarian fare — until I found this recipe.
I was trolling foodtv.com in the Claire Robinson 5-Ingredient Fix section, when I came upon Ginger Poached Salmon with Lime Basil Cream. Maybe it was the promise of ginger or cream — either way, I was hooked.
A quick trip to Harris Teeter (where they deboned and deskinned my filets), and I was ready to go. I infused a pot of water with ginger, black peppercorns, and lime, and then gently poached the salmon filets for 6 minutes (the recipe called for 5-7 minutes of poaching — next time, I’ll go with 5). While the filets cooled, I blended together the sour cream, basil paste (I couldn’t for the life of me find fresh basil), salt, and pepper in my mini food processor, and then popped the sauce and the salmon (in different containers) into the fridge. A few hours later, it was dinner time.
I’m always pleasantly surprised with how delicious Claire’s five ingredient concoctions truly are. She’s adept at choosing the right flavors for the dish, giving all of her recipes a complexity that’s surprising, considering how easy they are to make.
I have nothing negative to say about this dish, only that next time I’ll be sure to find fresh basil for the sauce. I’m so glad I’ve finally overcome my fear of fish. Next on the list: macarons. We ate them every day in Paris, and I’m not keen on paying $3/macaron here in the States. They’re a lot of work, but so, so worth it.