Poached Salmon with Tarragon Sauce

This recipe makes for a delicate and flavorful fish, which pairs nicely with green beans or brown rice.

Ingredients

Serves 4

1⁄2 cup Basic Mayonnaise (see Chapter 13)

1⁄2 cup lactose-free sour cream

2 teaspoons chopped fresh tarragon

1 tablespoon chopped green onion, green part only

1 tablespoon lemon juice

1⁄8 teaspoon sea salt, divided

1 teaspoon freshly ground black pepper, divided

13⁄4 cups dry white wine

2 cups water

2-pound salmon fillet with skin

Tips for Poached Salmon

When poaching salmon, the key is to not overcook. Gently simmer and if you’re not sure if the salmon is done, use a fork to check. If the fish flakes easily, it’s done. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the filet with an instant-read thermometer. Poached salmon may be cooked 1 day ahead and chilled, covered.

1. In a food processor combine mayonnaise, sour cream, tarragon, onion, lemon juice, 1⁄16 teaspoon salt, and 1⁄2 teaspoon pepper; purée until smooth. (Make 1 day ahead if desired; chill and cover.) If making sauce ahead of time, allow sauce to cool to room temperature before serving.
2. In a deep 12" skillet bring water and wine to a simmer, covered.
3. Cut salmon into 4 pieces and season with 1⁄16 teaspoon salt and 1⁄2 teaspoon pepper. Submerge salmon skin-side down in pot. Make sure there is enough water to cover salmon. Simmer about 8 minutes or until just cooked through. Do not overcook fish.
4. Using a slotted spatula to drain any excess water, transfer salmon to a platter or dish to cool. Once salmon is cool, remove skin. Let salmon cool to room temperature before serving. Spoon tarragon sauce over salmon.

Per Serving

Calories: 516

Fat: 25g

Protein: 45g

Sodium: 380mg

Fiber: 0g

Carbohydrates: 11g

Sugar: 3g