Poached Salmon with Tarragon Sauce

Poached Salmon with Tarragon Sauce
This is great for company but you can half the recipe for dinner for the family.


  • 2 large bunches of fresh tarragon(that is about 1 oz)
  • 1/4 cup fresh chives chopped
  • 1 LARGE shallot
  • 1/2 cup fresh parsley (flat leafed)
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 2 tsp. dijon mustard

To poach salmon:

  • 2 cups white wine ( dry works better)
  • 2 1/2 cups water
  • 2 1/2 to 3 lb salmon fillet with skin

Make the sauce: 

  1. Pick off tarragon leaves to measure one cup ( do not pack down).
  2. Coarsely chop the shallot. In a food processor or blender put the tarragon, chives, and shallot and puree. Add remaining ingredients and blend until smooth and then salt and pepper to taste.
  3. In a deep 10 inch skillet bring the water and wine to a simmer covered. Cut salmon into 6 pieces and season with salt and pepper. 
  4. Sub merge 3 pieces skin side down (add some hot water to cover salmon if needed) cover and poach at a bare simmer 8 minutes. 
  5. Transfer salmon with a slotted spoon to a platter. (the recipe calls for it to cool, but I like to keep it warm by putting a plate over it). 
  6. Cook remaining salmon the same way. Transfer to the platter and top with sauce. Serve with snow peas sautéed with garlic and oil.

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