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Poached Salmon with Tarragon Cream Sauce picture

Poached Salmon with Tarragon Cream Sauce

Poaching salmon is a simple way to cook this popular fish without adding extra fat. Poach a little extra salmon and use it as a nice alternative to tuna in your sandwich.

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  • For the poaching liquid:
  • 1 small carrot, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 1 bay leaf
  • 4 sprigs fresh parsley
  • 1 sprig fresh thyme
  • 6 black peppercorns
  • large pinch salt
  • 2 tablespoons white wine vinegar
  • 1 1/2 pounds salmon fillet, skin and bones removed
  • For the sauce:
  • 1 tablespoon butter
  • 1 small yellow onion, very finely chopped
  • 1/2 cup dry white wine (such as sauvignon blanc)
  • 1 tablespoon coarsely chopped fresh tarragon (or 1 teaspoon dried)
  • 1/2 teaspoon dried thyme
  • 1 cup heavy whipping cream

Serves 4 to 6

  1. Make the poaching liquid by combining all poaching ingredients EXCEPT the white wine vinegar and salmon in a saucepan with 6 cups of water. Bring it to a boil, then reduce the heat and add the vinegar. Simmer the mixture for 5 minutes.
  2. Add the salmon fillet to the poaching liquid and cover the pan.
  3. Poach the fish at a low simmer for 5 minutes, and then remove from heat.
  4. Meanwhile, melt the butter in a small saucepan over medium heat. Add the chopped onion and cook, stirring, until the onion is soft, about 5 to 7 minutes.
  5. Add the wine, tarragon and thyme and stir well, and then turn the heat to low and add the whipping cream. Heat just until hot through without boiling. Taste and season with salt and pepper as desired.
  6. Serve the hot salmon with a drizzle of the cream sauce.

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