Tarragon vinaigrette is delicious drizzled over salads and steamed vegetables; it’s also a wonderful way to liven up simple poached salmon. The flavors of tarragon and salmon are meant to be together, with the... tart dressing providing an elegant foil to the rich salmon in this recipe.
In a wide saute 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 in the water and cover the pan. Turn off the heat. Let the salmon sit and steam for 8 to 10 minutes, per inch of thickness.
Meanwhile, prepare the vinaigrette. Follow the instructions here.
If you can, buy wild salmon. It tastes better, is better quality, and is often more nutritious than farmed fish. We do realize that it is much more expensive, but you don’t need to buy a lot. The recommended portion for salmon is just 3-ounces, about the size of a pack of cards.