Toni Anderson
Cedarsbrook Herb Farm
Sequim, WA
Prep Time: 15 minutes
Standing Time for mayonnaise: 2–3 hours
Cooking Time: 20–30 minutes
Chilling Time: 4–6 hours
Makes 4 servings
Tarragon Mayonnaise:
1 cup mayonnaise
2 Tbsp. tarragon vinegar
1 Tbsp. chopped fresh tarragon (1 tsp. dried)
1 quart water
½ cup sherry
4 shallots, cut in half
8 whole cloves (stick one in each shallot)
2 Tbsp. chopped fresh French tarragon (2 tsp. dried)
2 whole bay leaves, broken in half
2 12–14-oz. salmon fillets, each cut in half
1 lemon, sliced thinly
2 sprigs fresh parsley
1. Mix together mayonnaise, tarragon vinegar, and fresh tarragon. Let stand for a few hours.
2. Combine water, sherry, and shallots with cloves, tarragon, and bay leaves. Boil for 5 minutes.
3. Place salmon fillets, skin side down, in broth mixture. Cook at slow boil for up to half an hour, or until salmon is done. Baste salmon with broth while cooking.
4. Place fillets in dish. Pour broth over salmon. Cool. Refrigerate.
5. Remove salmon from jellied broth. Remove skin. Put fish on serving plate. Top with Tarragon Mayonnaise. Garnish with lemon slices and parsley sprigs.