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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.

Poached Salmon with Tarragon Sauce Recipe (+)

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.

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.

Container: skillet, food processor

Prep Time: 15 minutes

Cook Time: 10 minutes

Serving Description: 2 1/2 inch piece

Servings: 6

Enter desired servings:

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

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