Poached Salmon With Tarragon Sauce And Fingerling Potatoes Recipes

TRADITIONAL POACHED SALMON

Steps:

• Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
• Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
• Serve garnished with the lemon wedges and parsley.

SALMON WITH TARRAGON SAUCE

Steps:

• Place salmon in a greased 2-qt. microwave-safe dish; sprinkle with salt and pepper. Pour wine over top. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Remove salmon and keep warm., Add butter and onion to the pan juices; cover and microwave on high for 1 minute. Stir in the flour, mustard and tarragon until blended; gradually stir in milk. Cook, uncovered for 1-2 minutes or until thickened; stirring every 30 seconds. Serve with salmon.

SALMON WITH POTATOES AND HORSERADISH-TARRAGON SAUCE

Steps:

• Heat oven to 400 degrees and liberally grease a 9-by-13-inch glass baking dish with butter. Slice the potatoes paper-thin (less than 1/8-inch thick) and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes.
• Meanwhile, prepare the horseradish-tarragon sauce: Add the sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper (if using) and 1 teaspoon salt to a medium bowl and stir to combine. Refrigerate. (This makes about 1 1/3 cups.)
• Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish-tarragon sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
• Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives. Serve with the remaining horseradish-tarragon sauce.

POACHED SALMON WITH TARRAGON

Steps:

• Zest the lemon and cut into wedges. Mix together the crème fraîche, tarragon, garlic, lemon zest and a squeeze of juice, season to taste and set aside.
• Bring a large shallow pan of salted water to the bowl and cook the green beans for 3 mins until just done. Remove with a slotted spoon, drain and cool under cold running water before tossing with the crème fraîche mixture.
• Bring the pan back to the boil, then turn the heat down to a very gentle simmer and slide in the salmon pieces. Poach for 8-10 mins or until cooked to your liking. Remove from the pan and put on kitchen paper before plating up. Serve with the green beans and baby new potatoes.

POACHED SALMON WITH TARRAGON SAUCE

Steps:

• In a small bowl, combine the yogurt, mayonnaise, onion, parsley, tarragon, salt and 1/8 teaspoon pepper. Cover and refrigerate., In a large nonstick skillet, combine the broth, water, lemon juice, bay leaf and remaining pepper. Bring to a boil. Reduce heat; add the salmon. , Cover and poach for 8-10 minutes or until fish is firm and flakes easily with a fork. Remove from poaching liquid. Serve with tarragon sauce.

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE

Steps:

• Prepare a grill for high heat.
• Season the salmon fillets with salt and pepper and drizzle with olive oil.
• Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
• Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

POACHED SALMON II

Steps:

• Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
• Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
• Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES

Steps:

• 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.
• Make Fish:.
• 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 sides 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.
• Assemble:.
• 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.

POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES

Steps:

• 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.
• Make Fish
• 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 sides 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.
• Assemble
• 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.

POACHED SALMON RECIPE BY TASTY

Steps:

• Fill a pan with enough water to submerge a fillet. Bring the water to a simmer.
• Add salt, peppercorns, sliced lemon, and thyme to water.
• Add salmon, cover the pan, and cook for 20 minutes.
• Remove salmon from pan, and season with salt, pepper, and fresh lemon.
• Enjoy!

OVEN-POACHED SALMON

Steps:

• Preheat oven to 350 degrees.
• Split salmon lengthwise, and lay one half on a sheet of heavy-duty aluminum foil. Split the spring onions lengthwise. Place the onions, tarragon and parsley on the salmon. Top with other half of the fish.
• Slice lemon thinly and lay slices over top of salmon. Dot with butter. Sprinkle with white wine. Wrap foil loosely around the salmon, sealing the package tightly by folding over several times; this prevents steam from escaping.
• Place salmon packet on a cookie sheet and bake 30 minutes. Remove from oven and set aside to cool, but do not open packet until ready to serve or to use.

WHITE WINE POACHED SALMON WITH TARRAGON & CREAM (FOR ONE)

Steps:

• In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.
• Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm.
• Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon and fresh lemon.
• Serve with rice and a glass of wine.