Poached Salmon With Tarragon Food

POACHED SALMON WITH TARRAGON VINAIGRETTE

Steps:

• In a wide sauté pan with a tight fitting lid, add the lemon peel, peppercorns, bay leaf, salt, and onion, if using. Add 1-inch of water, then bring to a boil, then cover and simmer for 10 minutes, or until the onion is tender, if using.
• Place the salmon skin-side down and cover the pan. Turn off the heat. Let the salmon sit and steam for 8 to 10 minutes, per inch of thickness.
• Remove the salmon and discard the liquid. Drizzle with the tarragon vinaigrette. This dish is good eaten either hot or cold served with Basic Couscous or Simple Roasted Potatoes.

POACHED SALMON WITH TARRAGON SAUCE

Steps:

• In a small bowl, combine the yogurt, mayonnaise, onion, parsley, tarragon, salt and 1/8 teaspoon pepper. Cover and refrigerate., In a large nonstick skillet, combine the broth, water, lemon juice, bay leaf and remaining pepper. Bring to a boil. Reduce heat; add the salmon. , Cover and poach for 8-10 minutes or until fish is firm and flakes easily with a fork. Remove from poaching liquid. Serve with tarragon sauce.

POACHED SALMON WITH TARRAGON

Steps:

• Zest the lemon and cut into wedges. Mix together the crème fraîche, tarragon, garlic, lemon zest and a squeeze of juice, season to taste and set aside.
• Bring a large shallow pan of salted water to the bowl and cook the green beans for 3 mins until just done. Remove with a slotted spoon, drain and cool under cold running water before tossing with the crème fraîche mixture.
• Bring the pan back to the boil, then turn the heat down to a very gentle simmer and slide in the salmon pieces. Poach for 8-10 mins or until cooked to your liking. Remove from the pan and put on kitchen paper before plating up. Serve with the green beans and baby new potatoes.

POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES

Steps:

• 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.
• Make Fish:.
• 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 sides 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.
• Assemble:.
• Cut potatoes lengthwise into 1/8-inch-thick slices.
• In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
• Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce .
• Season potatoes with salt and arrange salmon on top of potatoes.
• Garnish salmon with peas.

POACHED EGGS AND SMOKED SALMON WITH TARRAGON BEARNAISE

Steps:

• Blender Tarragon Bearnaise: Combine ingredients through peppercorns in a small saucepan and simmer over low heat until reduced to 1 T; sieve, let cool and set aside.
• In a blender, blend eggs, water, hot pepper sauce and salt on high speed for 1 minute; with machine running, add butter in a slow, steady stream; sauce should be thickened, if not, process another 20 seconds.
• Add reserved wine reduction to taste and blend; taste and adjust seasoning and add tarragon, blend just to combine; serve immediately or keep warm by submerging blender jar in warm (not hot) water.
• Poached Eggs and Salmon: Poach eggs; plate 2 crumpet halves per person; lay a slice of salmon over each toasted crumpet half; place an egg on top of each and pour bearnaise over.

POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES

Steps:

• 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.
• Make Fish
• 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 sides 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.
• Assemble
• Cut potatoes lengthwise into 1/8-inch-thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes. Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce . Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas.

WHITE WINE POACHED SALMON WITH TARRAGON & CREAM (FOR ONE)

Steps:

• In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.
• Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm.
• Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon and fresh lemon.
• Serve with rice and a glass of wine.

SALMON POACHED IN CHAMPAGNE WITH CAPERS & TARRAGON

Steps:

• Place salmon in a shallow pan large enough to hold in a single layer.
• Add champagne, lemon juice, zest and enough water to just cover fillets.
• Remove fish and bring poaching liquid to a boil.
• Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.
• Fish is done when flesh is opaque and flakes easily with a fork.
• Remove fish from liquid, along with onions, capers, olives, and tarragon.
• Drain well and serve immediately.