Poached Salmon With Tarragon and Capers (Ww Friendly)
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lemon, ends trimmed, sliced into rounds
- 2 tablespoons parsley, chopped, stems reserved
- 2 tablespoons tarragon, chopped, stems reserved
- 1 large shallot, minced (about 1/4 cup)
- 1⁄2 cup white wine
- 1⁄2 cup water
- 4 (6 ounce) salmon fillets, centre cut, skinless
- 2 tablespoons capers, drained, rinsed and chopped
- 1 tablespoon honey
- 1 tablespoon olive oil
- salt
- pepper
directions
- Arrange the lemon slices in a single layer over the bottom of a 12" skillet. Scatter the parsley stems, tarragon stems, and half of the shallot over the lemon slices, then add the wine and water.
- Lay the salmon fillets in the skillet, skinned side down, on top of the lemons. Set the skillet over high heat and bring to a simmer. Reduce the heat to low, cover and cook the salmon until the sides are opaque and the thickest part registers 125 degrees on a thermometer, 7 - 12 minutes. Remove the skillet from the heat and, using a spatula, carefully transfer the salmon and lemon slices to a paper towel-lined pate. Tent the salmon loosely with foil and let rest while making the vinaigrette.
- Return the skillet to medium high heat and continue to simmer the cooking liquid until it has reduced to about 2 T; 4 - 6 minutes. Meanwhile, combine the remaining shallot, chopped parsley, chopped tarragon, capers, honey and oil in a medium bowl. Strain the reduced cooking liquid through a fine mesh strainer into the bowl with the shallot herb mixture, whisk to combine and season with the salt and pepper to taste.
- Season the salmon with 1/8 tsp salt and 1/8 tsp pepper. Using a spatula, carefully transfer the salmon fillets to individual plates, discarding the lemon slices. Pour the vinaigrette over the salmon and serve.
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