Poached Salamon With Green Bean Salad

We enjoyed this fish recipe - with some changes from the original recipe from Redbook magazine based on our preferences and what was on hand.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  sprigs tarragon
• 1  lemon, sliced into rounds
• 10  white pearl onions, peeled, thinly sliced
• 4 (5 ounce)  salmon fillets
• 1  teaspoon kosher salt
• 3⁄4 lb green beans, trimmed
• 6  radishes, sliced into rounds
• 1⁄4 cup olive oil

Directions

1. In a large skillet combine lemon, tarragon and 5 onions and enough water to come 2/3 up or that will cover the fish when added. Bring to a simmer over medium high heat.
2. Sprinkle salmon with 1/2 tsp salt and 1/4 tsp pepper; add salmon to skillet, adding water if needed to cover. Cook for 5-10 minutes or until done. Transfer to a platter when done.
3. Meanwhile bring a pot of water to a boil and add green beans - cook for 3-5 minutes. Drain.
4. In a large salad bowl toss beans, remaining onions, radishes and some chopped tarragon. Squeeze juice from one lemon and drizzle with olive oil; toss.
5. Serve salmon with salad.