 | | Directions | SAUCE:
- Pick enough tarragon leaves to measure 1/2 cup - not packed.
- Put in a food processor along with green onions and shallots.
- Pulse a couple of times.
- Add in parsley, mayonnaise, rice vinegar and Dijon mustard.
- Process until smooth.
- Season with salt and pepper.
- Sauce may be made a day ahead.
- Keep covered and chilled.
- Bring to room temperature before serving.
SALMON:
- In a skillet, bring stock (or wine), water and lemon slices to a simmer, covered.
- Cut salmon into 6 pieces, season with salt and pepper.
- Place 3 salmon pieces, skin side down, into simmering liquid.
- Add hot water if necessary to just cover the salmon.
- Poach at a low simmer, covered, for 8-10 minutes or just until cooked through.
- Check with a fork at the thickest part to check for flakiness.
- Transfer cooked salmon to a platter.
- Cook remaining salmon the same way.
- Serve warm or at room temperature with tarragon sauced drizzled over the top.
- Extra sauce can be served on the side.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Container: skillet, food processor
Servings: 6
|  | | Ingredients | | - | | SALMON: |
| - | | 1/2 lemon - sliced into thin rings |
| - | | 3 pounds salmon fillet - cut into 6 pieces |
| - | | 2 1/2 cups dry white wine or chicken stock |
| - | | 2 1/2 cups water |
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| - | | SAUCE: |
| - | | 2 bunches fresh tarragon - leaves stripped from the stem |
| - | | 8 green onion, cut in half |
| - | | 1 large shallot - cut into chunks |
| - | | 3/4 cup parsley - regular or flat leaf |
| - | | 1/3 cup rice wine vinegar |
| - | | 1 cup mayo |
| - | | 2 teaspoons Dijon mustard |
| - | | capers for garnish - optional |
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