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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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.
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