Poached Salmon with Tarragon Sauce And Fingerling Potatoes

Ready in 1 hour

Top-ranked recipe named "Poached Salmon with Tarragon Sauce And Fingerling Potatoes"

Share it:

Try this Poached Salmon with Tarragon Sauce And Fingerling Potatoes recipe, or contribute your own. "Mayo" and "Pdate" are two tags used to describe Poached Salmon with Tarragon Sauce And Fingerling Potatoes.


Ingredients

Are you making this? 
2 lg Bunc fresh tarragon; (about
1 1/2 lb Pink fingerling or other new
2 ts Dijon mustard
; thirds for garnish
FOR SAUCE
2 1/2 c Water
1/2 lb Cooked sugar snap peas;
1/3 c Rice vinegar; (not seasoned)
1 lg Bunc fresh chives; ( about
2 1/2 c Dry white wine
1 lg Shallot
3/4 c Fresh flat-leafed parsley
2 1/2 lb Salmon fillet with skin; up
1 c Mayonnaise

Original recipe makes 1 servings

Servings  

Preparation

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. Yield: 6 servings Per serving: 2008 Calories (kcal); 188g Total Fat; (96% calories from fat); 4g Protein; 12g Carbohydrate; 77mg Cholesterol; 1425mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9332 Converted by MM_Buster v2.0n.

Calories Per Serving: 2007 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Poached Salmon with Tarragon Sauce And Fingerling Potatoes. Be the first to review it!

I'd rate it:


sign in to add your comment



Recipe ideas by email


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free