Poached Salmon with Tarragon Herb Sauce
Gourmet, July 1998

This dish is excellent served at room temperature, but it is also delicious warm.

For sauce:
2 large bunches fresh tarragon (about 1 ounce total or 1/2 cup leaves)
1 large bunch fresh chives (about 2/3 ounce or 1/3 cup leaves)
1 large shallot
3/4 cup fresh flat-leafed parsley leaves
1 cup mayonnaise
1/3 cup rice vinegar (not seasoned) - or try lemon juice (Faith's note)
2 teaspoons Dijon mustard

For fish:
2 1/2 cups dry white wine
2 1/2 cups water
a 2 1/2- to 3-pound salmon fillet with skin

Garnish: 1/2 pound cooked sugar snap peas, diagonally cut into thirds

Make sauce:
Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.

Make fish:
In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.

To Assemble: Spoon sauce onto 6 plates and arrange the salmon on top. Garnish with peas.

Serves 6