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Poached Salmon with Tarragon Sauce Recipe
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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.
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.
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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Quick Tags
American
Cook Range
Dinner
Easy
Fish and Seafood
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