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Salmon: Poached Salmon with Tarragon Sauce

Source of Recipe

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List of Ingredients

1 ounce fresh tarragon
2/3 cup fresh chives
1 large shallot
3/4 cup flat leaf parsley, chopped
1 cup mayonnaise
1/3 cup rice vinegar (not seasoned)
2 teaspoons dijon mustard
2 1/2 cups dry white wine
2 1/2 cups water
3 pounds salmon fillet with skin


Recipe

Make sauce: Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 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.

In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin side 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.