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:
- Pick off tarragon leaves to measure one cup ( do not pack down).
- 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.
- 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.
- 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.
- 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).
- Cook remaining salmon the same way. Transfer to the platter and top with sauce. Serve with snow peas sautéed with garlic and oil.