Poached Salmon With Tarragon Sauce
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 large
Shallot1.5 cups
Parsley (fresh flat-leaf)2 cups
Mayonnaise4 tsps
Dijon Mustard5 cups
White Wine (dry)5 cups
WaterDirections:
1
Make the sauce: Pick enough tarragon leaves to measure 1 cup (do not pack)
2
Chop enough chives to measure 2/3 cup
3
Coarsely chop shallot
4
In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper
5
(Sauce may be made 1 day ahead and chilled, covered
6
Bring sauce to cool room temperature before serving
7
) Make the salmon: Bring the wine and water to a simmer in a large, deep skillet with a tight-fitting lid
8
Cut salmon into 12 pieces and season with salt and pepper
9
Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water, if necessary, to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through
10
Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner
11
When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat
12
Salmon may be cooked 1 day ahead and chilled, covered
13
Bring salmon to cool room temperature before serving
14
When ready to serve, spoon sauce onto a large serving platter or divide among 12 plates and garnish with peas