Recipe: Yummy Poached salmon and arugula with creamy tarragon dressing

Poached salmon and arugula with creamy tarragon dressing. Great recipe for Poached salmon and arugula with creamy tarragon dressing. This dish is crazy easy to prepare and makes a great lunch. Or serve the arugula on the side with a vinaigrette and add some roasted potatoes to turn it into a dinner.

Top each piece of salmon with a large spoonful of the sorrel sauce and enjoy. Poached salmon and arugula with creamy tarragon dressing - Recettes simples pour la maison. Turn the heat on high and bring to a boil. You can have Poached salmon and arugula with creamy tarragon dressing using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Poached salmon and arugula with creamy tarragon dressing

1. Prepare 1 of onion, sliced.
2. You need 1 of celery stick, chopped.
3. It's 1 of lemon, zested and sliced into rings.
4. It's 1/2 cup of apple cider vinegar.
5. You need 1 of bay leaf.
6. Prepare 2 of star anise.
7. Prepare 1 handful of Italian parsley.
8. It's 1 tbsp of black peppercorn.
9. It's 3 cups of dry white wine.
10. You need 30 oz. of side of salmon, deboned and skin-on.
11. Prepare 1 tbsp of butter.
12. Prepare 1 of shallot minced.
13. It's 1 of garlic clove, minced.
14. Prepare 3 tbsp of mayonnaise.
15. It's 2 tbsp of chopped fresh tarragon.
16. It's of I bag prewashed baby arugula.
17. It's 1 tbsp of whole milk.
18. It's of Capers.

Poached salmon and arugula with creamy tarragon dressing.. This dish is crazy easy to prepare and makes a great lunch. Or serve the arugula on the side with a vinaigrette and add some roasted potatoes to turn it into a dinner. Tarragon vinaigrette is delicious drizzled over salads and steamed vegetables; it's also a wonderful way to liven up simple poached salmon.

Poached salmon and arugula with creamy tarragon dressing instructions

1. Add the first 8 ingredients plus a tablespoon of salt to a pot wide enough to comfortably fit the salmon. Add 2 cups of wine and enough water so that the fish will be submerged when put in. Turn the heat on high and bring to a boil..
2. Carefully lay the salmon into the pot, skin-side down. Turn the heat down to medium-high and let poach for 7 to 8 minutes, then take the pot off the heat. While you wait for the salmon to cool, make the dressing..
3. Add the butter to a small saucepan on medium-high heat. Once melted, add the shallots and garlic. Let sweat for 2 minutes..
4. Add the remaining cup of wine to the saucepan. Allow to simmer until there's only 2 tbsp of liquid remaining. Take off the heat and let cool to just above room temperature..
5. In a bowl, stir together the lemon zest, mayonnaise, shallot mixture, tarragon, milk and a pinch of salt. Cover and refrigerate until ready to serve..
6. Once the salmon has cooled to room temperature, cover with plastic wrap and put it in the fridge to cool further..
7. To serve, carefully peel the skin off the chilled salmon. Scrape off any brown bits from the fish. Use a fork to break the salmon into chunks and add it to a large bowl with the arugula. Add a splash of extra virgin olive oil and toss. Plate the salmon and arugula, spoon over some dressing and add a sprinkle of capers..

The flavors of tarragon and salmon are meant to be together, and the tart dressing provides an elegant foil to the rich salmon in this Poached Salmon with Tarragon Vinaigrette recipe. As for the vegetables to surround the salmon, use the best that you can find. The dish can be enjoyed at room temperature instead of piping hot. The salmon was certainly very nicely cooked but I wasn't all that fond of the tarragon flavour. There was too much of the dressing just for the beans, so we used it on the salmon and there still ended up being some left over.