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, and the tart dressing provides an elegant foil to the rich salmon in this Poached Salmon with Tarragon Vinaigrette recipe. Delicious!
- 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.
- 1¼ pounds wild salmon fillet
- 2 to 4 cups of water
- 1 inch slice of lemon peel
- ½ teaspoon black peppercorns
- 1 bay leaf
- Salt, to taste
- ½ small onion (optional)
- 1 recipe Tarragon Vinaigrette
Ann's Tips and Tricks
If you can, always 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.
If you have leftovers, poached salmon can be frozen and kept for up to 3 months. Defrosted, it is perfect to use for our Salmon Cakes with Lemon Yogurt Sauce