Poached Salmon with Tarragon Vinaigrette

Name: Poached Salmon with Tarragon Vinaigrette
Prep time: 20

4.4

4.4 out of 5 stars (based on 7 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

Tarragon vinaigrette is delicious drizzled over salads and steamed vegetables; it’s also a wonderful way to liven up simple poached salmon. The flavors of tarragon and salmon are meant to be together, and the tart...

1¼ pounds wild salmon fillet
2 to 4 cups of water
1 inch slice of lemon peel
½ teaspoon black peppercorns
1 bay leaf
Salt, to taste
½ small onion (optional)
1 recipe Tarragon Vinaigrette

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Nutrition Facts

Calories

212 cals

Fat

9 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

3 g

Carbohydrates

1 g

Sugar

1 g

Fiber

0 g

Protein

31 g

Sodium

766 mg

Directions

In a wide sauté pan with a tight fitting lid, add the lemon peel, peppercorns, bay leaf, salt, and onion, if using. Add 1-inch of water, then bring to a boil, then cover and simmer for 10 minutes, or until the onion is tender, if using.
Place the salmon skin-side down and cover the pan. Turn off the heat. Let the salmon sit and steam for 8 to 10 minutes, per inch of thickness.
Remove the salmon and discard the liquid. Drizzle with the tarragon vinaigrette. This dish is good eaten either hot or cold served with Basic Couscous or Simple Roasted Potatoes.

Chef Tips

If you can, always buy wild salmon. It tastes better, is better quality, and is often more nutritious than farmed fish. We do realize that it is much more expensive, but you don’t need to buy a lot. The recommended portion for salmon is just 3-ounces, about the size of a pack of cards.

If you have leftovers, poached salmon can be frozen and kept for up to 3 months. Defrosted, it is perfect to use for our Salmon Cakes with Lemon Yogurt Sauce

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society