White Wine Poached Salmon With Tarragon & Cream (For One) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Elegant, fast, easy and delicious! This recipe is easily doubled, tripled etc. Serve with rice, a side salad, and a glass of wine! From Solo Suppers by Joyce Goldstein. Ingredients:
2 tablespoons unsalted butter |
4 ounces fresh mushrooms, wiped clean and sliced |
salt & freshly ground black pepper |
1 1/2 cups dry white wine (or dry white vermouth, or part wine and part water) |
1 salmon fillet, skinned (about 6 ounces) |
1/3 cup heavy cream |
1 tablespoon chopped fresh tarragon (plus more for garnish) |
fresh lemon, quarters to serve |
Directions:
1. In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.
2. Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm.
3. Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon and fresh lemon.
4. Serve with rice and a glass of wine.
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