Poached Salmon with Tarragon Sauce and Fingerling Potatoes

Total Time:
35 min
15 min
20 min

6 servings

  • For sauce:
  • 2 large bunches fresh tarragon (about 1 ounce)
  • 1 large bunch fresh chives ( about 2/3 ounce)
  • 1 large shallot
  • 3/4 cup fresh flat-leafed parsley leaves
  • 1 cup mayonnaise
  • 1/3 cup rice vinegar (not seasoned)
  • 2 teaspoons Dijon mustard
  • 2 1/2 cups dry white wine
  • 2 1/2 cups water
  • 2 1/2 to 3-pound salmon fillet with skin
  • 1 1/2 pounds pink fingerling or other new potatoes
  • 1/2 pound cooked sugar snap peas, diagonally cut into thirds for garnish
  • Make sauce: Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.

  • In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin side down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.

  • Cut potatoes lengthwise into 1/8-inch thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.

  • Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce. Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas.

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