Ginger Poached Salmon with Lime Basil Cream

• 2 limes
• 6 cups water
• 1 (4-inch) piece fresh ginger, peeled and chopped, about 1/4 cup
• 1 teaspoon whole black peppercorns
• 4 (6-ounce) boneless skinless salmon fillets
• 1/3 cup packed fresh basil leaves
• Kosher salt and freshly cracked black pepper
• 1/2 cup creme fraiche or sour cream

1. Halve 1 lime and squeeze the juice into a large straight sided skillet or pot with a lid.
2. Add 6 cups water, the squeezed lime halves, ginger, and peppercorns and bring to a boil over medium-high heat.
3. 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.
4. Remove the fish with a slotted spoon and cool completely before transferring to an airtight container.
5. Add about 1/2 cup poaching liquid to the container to keep the fish moist and chill in the refrigerator until ready to serve.
6. 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).
7. Add the basil leaves, a pinch of salt and a few grinds black pepper and pulse until it begins to turn into a paste.
8. Add the creme fraiche and puree until very smooth.
9. Transfer to a serving bowl and refrigerate until ready to serve.
10. To serve, plate the cold salmon with a drizzle of lime basil cream over the top.

limes, water, fresh ginger, whole black peppercorns, salmon fillets, basil, kosher salt, creme fraiche

Taken from www.foodnetwork.com/recipes/claire-robinson/ginger-poached-salmon-with-lime-basil-cream-recipe.html (may not work)