Oven-Poached Side Of Salmon

1. Adjust oven rack to middle position and heat oven to 250 degrees. Cut 2 sheets of heavy-duty aluminum foil about 1 foot longer than fish. Fold up 1 long side of each piece of foil by 3 inches. Lay sheets side by side, folded sides together; overlap edges and fold to create 1-inch seam, then press seam flat with your fingers. Lay third sheet of foil over seam and spray with vegetable oil spray.
2. Pat salmon dry with paper towels, then season with salt. Lay salmon, skin side down, on top of foil. Sprinkle with vinegar and lay herb sprigs on top. Arrange lemon slices on top of herbs. Crimp foil down over fish.
3. Lay foil-wrapped fish directly on baking rack (without baking sheet) and cook until flesh has turned from pink to orange and thickest part registers 135 to 140 degrees, 45 to 60 minutes.
4. Remove fish from oven and open foil. Let salmon cool at room temperature for 30 minutes.
5. Pour off any accumulated liquid. Reseal salmon in foil and refrigerate until cold, about 1 hour.
6. To serve, unwrap salmon. Brush away lemon, herbs, and any solidified poaching liquid. Transfer fish to serving platter. Sprinkle salmon with minced tarragon and serve with lemon wedges.

WRAPPING SALMON FOR OVEN-POACHING
1. Cut 2 sheets of heavy-duty foil about 1 foot longer than fish. Fold up 1 long side of each piece of foil by 3 inches.
2. Lay sheets side by side, folded sides together; overlap edges and fold to create 1-inch seam, then press seam flat with fingers.
3. Lay third sheet of foil over seam and spray with vegetable oil spray.
4. Lay salmon down center of foil and fold edges up and over salmon, creating seam at top. Fold ends to secure seam, making sure not to crimp too tightly.