Poached Salmon with Tarragon Sauce Recipe
Rate & Review
A light and easy way to cook salmon, served with a lively sauce.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
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
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
:skillet, food processor
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.
Baked Salmon with Tarragon - Lemon Sauce
salt and pepper
Grilled Salmon with Wild Rice and Blackberry Sauce
Grilled Salmon with Gribiche Sauce
red wine vinegar
More Similar Recipes
Poached Salmon with Tarragon Sauce Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com