Poached Salmon with Tarragon Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Laura Lunardi prepares her perfectly poached salmon when she doesn't want to heat up the kitchen. Fixing the sauce first allows the herb seasonings to meld and enhance the mild-tasting steaks. Laura writes, Use two slotted spatulas to remove the poached fish from the pan. Poached fish is delicate and tends to break apart easily. Ingredients:
1/3 cup plain yogurt |
1/4 cup fat-free mayonnaise |
2 tablespoons thinly sliced green onion |
2 tablespoons minced fresh parsley |
1 teaspoon minced fresh tarragon or1/2 teaspoon dried tarragon |
1/4 teaspoon salt |
1/4 teaspoon white pepper,divided |
1 cup reduced-sodium chicken broth |
1/2 cup water |
1/4 cup lemon juice |
1 bay leaf |
4 salmon steaks (5 ounces each) |
Directions:
1. In a small bowl, combine the yogurt, mayonnaise, onion, parsley, tarragon, salt and 1/8 teaspoon pepper. Cover and refrigerate.
2. In a large nonstick skillet, combine the broth, water, lemon juice, bay leaf and remaining pepper. Bring to a boil. Reduce heat; add the salmon.
3. Cover and poach for 8-10 minutes or until fish is firm and flakes easily with a fork. Remove from poaching liquid. Serve with tarragon sauce. Yield: 4 servings.
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