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Poached Salmon with Calamansi Cream Sauce

Poached Salmon with Calamansi Cream Sauce

Poached Salmon with Calamansi Cream Sauce

Main Course




2 cups dry white wine

2 cups water

1 pc (about 1/2 kilo)skin-on salmon fillet, cut into 2” thick McCormick Iodized Salt, to season McCormick Black Pepper Ground, to season


For the calamansi cream

2 pcs garlic cloves

1 pc shot, sliced

2 tsps calamansi, zested & juiced

1 cup white wine

2 cups heavy cream, warmed

1/4 tsp McCormick Turmeric Ground

1/4 tsp McCormick Iodized Salt

1/8 tsp McCormick White Pepper Ground


For salmon
  1. Bring the wine and water to a simmer in a large, deep skillet with a tight-fitting lid. Season salmon with salt and pepper.
  2. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water, if necessary, to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through.
  3. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.
  4. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.
For the calamansi cream sauce
  1. Place the garlic, shots, and white wine in a pot over medium heat and ow the wine to reduce by half.
  2. Add the warm heavy cream and bring to a boil. Whisk in the turmeric.
  3. Season with salt and the juice of the calamansi.
  4. Strain through a sieve to remove the garlic, shots, and calamansi peel.