White Wine Poached Salmon With Tarragon Cream For One Recipes

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POACHED SALMON WITH TARRAGON SAUCE



Poached Salmon with Tarragon Sauce image

I prepare this poached salmon when she doesn't want to heat up the kitchen. Fixing the sauce first allows the herb seasonings to meld and enhance the mild-tasting steaks. Use two slotted spatulas to remove the poached fish from the pan. Poached fish is delicate and tends to break apart easily. -Laura Lunardi, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/3 cup plain yogurt
1/4 cup fat-free mayonnaise
2 tablespoons thinly sliced green onion
2 tablespoons minced fresh parsley
1 teaspoon minced fresh tarragon or1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon white pepper,divided
1 cup reduced-sodium chicken broth
1/2 cup water
1/4 cup lemon juice
1 bay leaf
4 salmon steaks (5 ounces each)

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.

Nutrition Facts : Calories 261 calories, Fat 12g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 500mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

POACHED SALMON WITH GRAPEFRUIT OLIVE OIL HOLLANDAISE SAUCE



Poached Salmon with Grapefruit Olive Oil Hollandaise Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 14

1/2 Ruby Red grapefruit, room temperature
3 large egg yolks
1 teaspoon white-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon cayenne pepper, plus more for serving
1/2 cup mild-flavored extra-virgin olive oil, warmed up
Zest from 1 Ruby Red grapefruit, peeled into long strips, plus 1/4 cup juice
1 quart fish or chicken broth, preferably homemade or canned low-sodium
1 small red onion, cut into eighths, or 4 red cipollini onions, peeled
1 small fennel bulb, sliced lengthwise into 6 pieces, plus 2 stalks with fronds
1/2 teaspoon coarse salt
10 black peppercorns
4 skinless salmon fillets, preferably wild (about 4 ounces each)
1 baguette, sliced and toasted, for serving

Steps:

  • Hollandaise: Finely grate 3/4 teaspoon zest from grapefruit, then squeeze 1/4 cup juice; strain. Transfer zest and juice to a small saucepan with egg yolks, vinegar, salt, and cayenne. Whisk together continuously over medium heat until warmed through and slightly thickened, 2 to 3 minutes. (Do not let curdle; if mixture begins to heat too quickly, lower heat.) Slowly whisk in oil; continue whisking until thickened, about 1 minute. Remove from heat. Press plastic wrap directly on surface of hollandaise; set aside.
  • Salmon: Place grapefruit zest and juice in a large Dutch oven with broth, onion, fennel, salt, peppercorns, and 1 quart water. Bring to a simmer, then adjust heat as necessary to maintain broth temperature at 190 degrees on a thermometer. Cover and cook until fennel is tender, about 10 minutes.
  • Add fish to poaching liquid and simmer, adjusting heat as necessary to maintain broth temperature at 190 degrees on thermometer, until cooked through, about 5 minutes. Transfer salmon to serving plates alongside fennel, onion, and zest strips. Pour hollandaise over fish and garnish with cayenne. Serve with toasted baguette slices.

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



White Wine Poached Salmon With Tarragon & Cream (For One) image

Elegant, fast, easy and delicious! This recipe is easily doubled, tripled etc. Serve with rice, a side salad, and a glass of wine! From "Solo Suppers" by Joyce Goldstein.

Provided by BecR2400

Categories     Very Low Carbs

Time 35m

Yield 1 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
4 ounces fresh mushrooms, wiped clean and sliced
salt & freshly ground black pepper
1 1/2 cups dry white wine (or dry white vermouth, or part wine and part water)
1 salmon fillet, skinned (about 6 ounces)
1/3 cup heavy cream
1 tablespoon chopped fresh tarragon (plus more for garnish)
fresh lemon, quarters to serve

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.

POACHED SALMON IN WHITE WINE SAUCE



Poached Salmon in White Wine Sauce image

Make and share this Poached Salmon in White Wine Sauce recipe from Food.com.

Provided by Dancer

Categories     Very Low Carbs

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups dry white wine
1 cup clam juice
1 cup water
1 teaspoon peppercorn
1 teaspoon kosher salt
1 lemon, juice of
1 teaspoon dried tarragon
4 (6 ounce) salmon fillets

Steps:

  • Divide all the ingredients except the salmon between 2 skillets.
  • If you do not have one big enough to hold all the salmon.
  • Add the salmon filets and bring the liquid to a simmer over medium heat.
  • Lower to a medium low heat and gently simmer until the fish is medium to medium well about 6 minutes.

POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES



Poached Salmon with Tarragon Sauce and Fingerling Potatoes image

Categories     Potato     Poach     Mayonnaise     Salmon     White Wine     Tarragon     Parsley     Gourmet

Yield Serves 6

Number Of Ingredients 14

For sauce
2 large bunches fresh tarragon (about 1 ounce total)
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
For fish
2 1/2 cups dry white wine
2 1/2 cups water
a 2 1/2- to 3-pound salmon fillet with skin
1 1/2 pounds pink fingerling or other new potatoes
Garnish: 1/2 pound cooked sugar snap peas, diagonally cut into thirds

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.

OVEN-ROASTED SALMON WITH TARRAGON TARTAR SAUCE



Oven-Roasted Salmon with Tarragon Tartar Sauce image

The tarragon tartar sauce is awesome and works great with salmon. Also used it with mahi mahi and was good also.

Provided by kac

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 6

Number Of Ingredients 18

1 (1 1/2-pound) salmon fillet
2 tablespoons olive oil
salt and ground black pepper to taste
1 medium lemon, sliced
1 teaspoon minced fresh tarragon
½ cup mayonnaise
½ cup sour cream
2 tablespoons minced fresh tarragon
2 tablespoons dill pickle relish
2 tablespoons drained capers, minced
1 tablespoon minced shallot
1 tablespoon white wine vinegar
1 tablespoon minced lemon zest
1 teaspoon Dijon mustard
1 teaspoon white sugar
½ teaspoon Worcestershire sauce
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Remove salmon skin and any pin bones; pat dry. Rub both sides with olive oil and season with salt and pepper. Arrange on the baking skeet.
  • Roast in the preheated oven until the thickest part is still translucent and an instant-read thermometer reads at least 125 degrees F (52 degrees C), about 15 minutes; salmon will continue to cook once out of the oven.
  • While salmon is roasting, prepare tartar sauce: combine mayonnaise, sour cream, tarragon, relish, capers, shallot, white wine vinegar, lemon zest, Dijon, sugar, Worcestershire, hot sauce, salt, and pepper in a bowl; mix until blended. Chill to blend flavors until salmon is ready.
  • Remove salmon from the oven. Transfer to a platter and garnish with lemon slices and tarragon. Serve with tartar sauce.

Nutrition Facts : Calories 403.7 calories, Carbohydrate 5 g, Cholesterol 70.4 mg, Fat 34 g, Fiber 1 g, Protein 20.5 g, SaturatedFat 7.5 g, Sodium 324.1 mg, Sugar 1.1 g

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