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Poached Salmon with Tarragon Sauce Recipe

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A light and easy way to cook salmon, served with a lively sauce.
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Servings:
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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
  • 2 teaspoons Dijon mustard
  • capers for garnish - optional
Container: skillet, food processor
Directions
PREP
15 mins
COOK
10 mins
READY IN
30 mins
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 drizzled over the top.
    • Extra sauce can be served on the side.
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