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Poached Salmon with Tarragon Mayonnaise

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READ REVIEWS ()

47 mins total
35 mins prep

373 calories/serving

Recipe Filed Under
Fish, Salmon, Seafood, Vegetable, American, Dinner, Main Dish, Easter

Provided By: Woman's Day

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Ingredients

Serves:

POACHING LIQUID

8 cups cold water

2 cups dry white vermouth or white wine or 1/2 cup distilled white vinegar mixed with 11/2 cups water

1 teaspoon dried

2 small onions, coarsely chopped

2 carrots, coarsely chopped

2 medium-size ribs celery, coarsely chopped

24 whole peppercorns

2 teaspoons salt

8 6-ounce pieces salmon fillet

Garnish: curly chicory or shredded lettuce, fresh tarragon

Tarragon Mayonnaise

1 1/2 cups reduced-fat mayonnaise

1/2 cup fresh tarragon leaves or 2 teaspoons dried

2 tablespoons each reserved poaching liquid and lemon juice

1/4 teaspoon white or black pepper

Directions

Have ready 2 large, deep skillets or saucepans, each large enough to hold 4 pieces salmon in a single layer.

To each skillet add: half the water, vermouth, tarragon, onion, carrots, celery ribs, peppercorns and salt. Bring to a boil, reduce heat, cover and simmer 30 minutes to develop flavor of poaching liquid.

Add 4 pieces salmon to each skillet. Increase heat until liquid is barely trembling (just below a simmer). Adjust heat if needed so liquid stays at this temperature. Cook (poach) uncovered, 10 to 12 minutes until salmon is firm, starts to flake when tested with a fork, and is just barely opaque in the center. (If thickest part of fish rises above the liquid, baste often with a spoon as it cooks.)

Using a large, slotted spatula (a pancake turner works well), lift fish from liquid to 2 plates. Reserve 2 tablespoons poaching liquid for the Tarragon Mayonnaise. (You can strain the rest and freeze it to use in soups, sauces or for poaching other fish and shellfish.) Cool fish slightly, then cover with plastic wrap and refrigerate up to 2 days.

To serve: Line a large serving platter with chicory leaves or lettuce. Arrange chilled fish on the greens. Garnish fish with tarragon leaves. Let stand 15 minutes at room temperature. Serve with Tarragon Mayonnaise.

TARRAGON MAYONNAISE

In a food processor or blender, process 11/2 cups reduced-fat mayonnaise, 1/2 cup fresh tarragon leaves or 2 teaspoons dried, 2 tablespoons each reserved poaching liquid and lemon juice and 1/4 teaspoon white or black pepper until smooth. Refrigerate up to 2 days.

Planning Tip: The fish can be cooked up to 2 days ahead, wrapped and refrigerated.