Poached Salmon With Vinaigrette Dressing
Serving Size / Yield
- 2 T. fresh parsley, minced
- 2 T. fresh tarragon, minced
- 1 shallot, minced
- 1/2 C. white wine
- 1/2 C. water
- 2 lbs. skinless salmon fillet, about 1 1/2 inches thick
- 2 T. olive oil
- salt and pepper
- 2 lemons, cut into thick slices
Arrange the lemon slices in a single layer on a skillet. Top them with parsley, tarragon stems, and two tablespoons of shallot. Pour in the wine and water. Cut salmon diagonally into four fillets and lay, skinned side down, on the lemon slices.
Set the pan over high heat and bring the liquid to a simmer. Reduce the heat to low, cover it, and cook for 15 minutes until the center is translucent.
Remove the pan from the heat. With a spatula, carefully transfer the fish and lemon slices to a plate lined with paper towels. Wrap salmon with aluminum foil.
Return the pan with the poaching liquid to high heat and simmer for five minutes until liquid has reduced.
Using a fine-mesh strainer, strain the liquid into a bowl. Whisk in minced parsley, minced tarragon, the leftover shallot, and oil. Season with salt and pepper.
Without the lemon slices, transfer the salmon to plates to serve.