Poached Salmon with Tarragon Sauce
If you have roughly 40 minutes to spend in the kitchen, Poached Salmon with Tarragon Sauce might be a great gluten free, dairy free, and pescatarian recipe to try. One serving contains 677 calories, 46g of protein, and 43g of fat. This recipe serves 12. For $7.21 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. It works well as a main course. It is brought to you by Foodnetwork. A mixture of mayonnaise, fresh tarragon, fresh chives, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 17 people were impressed by this recipe. With a spoonacular score of 90%, this dish is great. If you like this recipe, you might also like recipes such as Poached Salmon with Tarragon Sauce, Beer- Poached Salmon with Tarragon Mayonnaise, and Salmon Poached in Champagne With Capers & Tarragon.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
4 teaspoons Dijon mustard
5 cups dry white wine
2 large bunches fresh chives (about 2/3 ounces)
1 1/2 cups fresh flat-leaf parsley
4 large bunches fresh tarragon (about 1 ounce total)
Kosher salt and freshly ground black pepper
2 cups mayonnaise
2/3 cup rice vinegar (not seasoned)
1 (6-pound) skin-on salmon fillet
2 large shallots
1/2 pound cooked sugar snap peas, diagonally cut into thirds, for garnish
5 cups water
Equipment:
food processor
frying pan
spatula
knife
Cooking instruction summary:
Make the sauce: Pick enough tarragon leaves to measure 1 cup (do not pack). Chop enough chives to measure 2/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. (Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.) Make the salmon: Bring the wine and water to a simmer in a large, deep skillet with a tight-fitting lid. Cut salmon into 12 pieces and season with salt and pepper. 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. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving. When ready to serve, spoon sauce onto a large serving platter or divide among 12 plates and garnish with peas.
Step by step:
1. Make the sauce: Pick enough tarragon leaves to measure 1 cup (do not pack). Chop enough chives to measure 2/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. (Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.)
2. Make the salmon: Bring the wine and water to a simmer in a large, deep skillet with a tight-fitting lid.
3. Cut salmon into 12 pieces and season with salt and pepper. 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.
4. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.
5. When ready to serve, spoon sauce onto a large serving platter or divide among 12 plates and garnish with peas.
Nutrition Information:
covered percent of daily need
