Poached Salmon with Tarragon Sauce
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
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Ingredients
- SALMON:
- 1/2 lemon - sliced into thin rings
- 3 pounds salmon fillet - cut into 6 pieces
- 2 1/2 cups dry white wine or chicken stock
- 2 1/2 cups water

- SAUCE:
- 2 bunches fresh tarragon - leaves stripped from the stem
- 8 green onion, cut in half
- 1 large shallot - cut into chunks
- 3/4 cup parsley - regular or flat leaf
- 1/3 cup rice wine vinegar
- 1 cup mayo

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- 2 teaspoons Dijon mustard
- capers for garnish - optional 
 
A light and easy way to cook salmon, served with a lively sauce.
 
Directions
SAUCE:

  • Pick enough tarragon leaves to measure 1/2 cup - not packed.
  • Put in a food processor along
    with green onions and shallots.
  • Pulse a couple of times.
  • Add in parsley, mayonnaise, rice
    vinegar and Dijon mustard.
  • Process until smooth.
  • Season with salt and pepper.
  • Sauce may be made a day ahead.
  • Keep covered and
    chilled.
  • Bring to room temperature before serving.

    • SALMON:

    • In a skillet, bring stock (or wine), water and lemon slices to a simmer, covered.
    • Cut
      salmon into 6 pieces, season with salt and pepper.
    • Place 3 salmon pieces, skin side down,
      into simmering liquid.
    • Add hot water if necessary to just cover the salmon.
    • Poach at a
      low simmer, covered, for 8-10 minutes or just until cooked through.
    • Check with a fork at the thickest part to check for flakiness.
    • Transfer cooked salmon to a platter.
    • Cook remaining salmon the same way.
    • Serve warm or at room temperature with tarragon sauced

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drizzled over the top.
  • Extra sauce can be served on the side.


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