Poached Salmon With Herb And Caper Vinaigrette

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

2 lemons
2 tablespoons chopped fresh parsley, stems reserved
2 tablespoons chopped fresh tarragon, stems reserved
1 large shallot, minced
1⁄2 cup dry white wine
1⁄2 cup water
1 (1-3⁄4- to 2-pound) skinless salmon fillet, about 1-1⁄2 inches thick
2 tablespoons capers, rinsed and chopped
2 tablespoons extra-virgin olive oil
1 tablespoon honey
Salt and pepper

Instructions

  1. Line plate with paper towels. Cut top and bottom off 1 lemon, then cut into eight to ten 1⁄4-inch-thick slices. Cut remaining lemon into 8 wedges and set aside. Arrange lemon slices in single layer across bottom of 12-inch skillet. Scatter herb stems and 2 tablespoons minced shallot evenly over lemon slices. Add wine and water to skillet.
  2. Use sharp knife to remove any whitish fat from belly of salmon and cut fillet into 4 equal pieces. Place salmon fillets in skillet, skinned side down, on top of lemon slices. Set pan over high heat and bring liquid to simmer. Reduce heat to low, cover, and cook until sides are opaque but center of thickest part of fillet is still translucent when cut into with paring knife, or until fillet registers 125 degrees (for medium-rare), 11 to 16 minutes. Remove pan from heat and, using spatula, carefully transfer salmon and lemon slices to prepared plate and tent loosely with aluminum foil.
  3. Return pan to high heat and simmer cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Meanwhile, combine chopped parsley and tarragon, remaining minced shallot, capers, oil, and honey in medium bowl. Strain reduced cooking liquid through fine-mesh strainer into bowl with herb mixture, pressing on solids to extract as much liquid as possible. Whisk to combine and season with salt and pepper to taste.
  4. Season salmon with salt and pepper. Using spatula, carefully lift and tilt salmon fillets to remove lemon slices. Place salmon on serving platter or individual plates and spoon vinaigrette over top. Serve, passing lemon wedges separately.

Tags

Hi There!

Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:

Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃

Start your Free Trial today!