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Add a photoServings: 6
Ingredients
- 2 lrg bunches fresh tarragon - (abt 1 ounce)
- 1 lrg bunch fresh chives - (abt 2/3 ounce)
- 1 lrg shallot
- 3/4 c. fresh flat-leafed parsley leaves
- 1 c. mayonnaise
- 1/3 c. rice vinegar (not seasoned)
- 2 tsp Dijon mustard
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2Â 1/2 c. dry white wine
- 2Â 1/2 c. water
- 2Â 1/2 lb salmon fillet with skin - (to 3 lbs)
- 1Â 1/2 lb pink fingerling or possibly other new potatoes
- 1/2 lb cooked sugar snap peas diagonally cut
- Â Â into thirds for garnish
Directions
- Make sauce: Pick sufficient tarragon leaves to measure 1/2 c. (don't pack). Chop sufficient chives to measure 1/3 c.. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients till smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cold room temperature before serving.
- In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pcs and season with salt and pepper. Submerge 3 salmon pcs, skin-side down, in simmering liquid (add in warm water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 min, or possibly till just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cold and poach remaining salmon in same manner. When salmon is cold sufficient to handle, peel off skin and if you like with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cold room temperature before serving.
- Cut potatoes lengthwise into 1/8-inch thick slices. In a steamer set over boiling water steam potatoes till just tender, 4 to 5 min.
- Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce. Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 601g | |
| Recipe makes 6 servings | |
| Calories 876 | |
| Calories from Fat 511 | 58% |
| Total Fat 57.35g | 72% |
| Saturated Fat 10.29g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 348mg | 14% |
| Potassium 1683mg | 48% |
| Total Carbs 28.65g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.56g | 2% |
| Protein 44.09g | 71% |
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