Ingredients Jump to Instructions ↓

  1. 2 Fresh tarragon - (abt 1 oz)

  2. 1 Fresh chives - (abt 2/3 oz)

  3. 1 Shallot (large)

  4. 3/4 cup 30g / 1.1oz Fresh flat-leafed parsley leaves

  5. 1 cup 237ml Mayonnaise

  6. 1/3 cup 78ml Rice vinegar (not seasoned)

  7. 2 teaspoons 10ml Dijon mustard Salt - to taste Freshly-ground black pepper - to taste Slamon and Potatoes

  8. 2 1/2 cups 592ml Dry white wine

  9. 2 1/2 cups 592ml Water

  10. 2 1/2 lbs 1135g / 40oz Salmon fillet with skin - (to 3 lbs)

  11. 1 1/2 lbs 681g / 24oz Pink fingerling or other new potatoes

  12. 1/2 lb 227g / 8oz Cooked sugar snap peas - diagonally cut Into thirds for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 6 servings.


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