Poached Salmon with Tarragon Sauce & Fingerling Potatoes
Serves 6
Serves 6
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| Poached Salmon with Tarragon Sauce & Fingerling Potatoes |
The
health benefits of eating fish in general are widely appreciated. In addition
to the omega-3 beneficial fatty acids, salmon is also high in protein. A 4 oz
portion provides a full day’s supply of Vitamin D, as well as B12, niacin and
selenium. Omega-3s are found in every kind of fish but are especially high in
fish such as salmon that store a lot of the oils in their muscles. These fatty
acids in fish are derived from plants (algae, leaves, grass). In wild salmon,
the amount and type of omega-3s are based on the algae and plankton found in
their diet. In farmed salmon, the omega-3 levels are dependent on what type of
feed is provided.
Fishmongers
store fish at 38 degree F, colder than most home refrigerators. Once purchased,
rinse the fish in cold water, pat dry, and wrap in a clean plastic wrap; put
the fish in a clean plastic bag and store on the bottom shelf of your
refrigerator with a resealable plastic freezer bag or two of crushed ice on
top. Very fresh fish will last 3-5 days if handled correctly. To find the pin
bones, which are not attached to the skeleton, run your fingers over the
surface of the fillets. Use needle-nose pliers or fish tweezers to remove
bones, pulling with the grain of the flesh to keep it from tearing. Wait until
after cooking to remove the skin: it will slip right off.
I thought
it might be a fun to demonstrate the myriad of
ways one could serve poached salmon. This is one recipe to try - it can be served warm, room temperature or cold. How versatile! Next week - Poached Salmon with Peas and Morels.
FIrst step: Poaching
Salmon
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| Salmon--pre poaching. Gorgeous color and marbling! |
Ingredients for Salmon
Ingredients for fingerling potatoes
- 2½ C dry white wine
- 2½ C water
- 3 to 3½ lb salmon fillet, about 1½” thick, with skin
Ingredients for fingerling potatoes
- 2 bunches of fresh tarragon
- large bunch of chives
- 1 large shallot.
- ¾ C fresh flat-leafed parsley leaves
- 1 C Best Foods (or Hellman’s) lite mayonnaise
- ¼ C unseasoned rice vinegar
- 2 tsp Dijon mustard
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| Salted and peppered |
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, 7 minutes, or until
just cooked through and barely opaque in the center. Transfer cooked salmon
with a slotted spatula to a platter and poach remaining salmon.
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| Post-poaching |
When the 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 it to a cool room temperature just before serving.
Taking 2 bunches of fresh tarragon (about 1
ounce total); pick enough leaves to measure ½ C (do not pack). Chop a large
bunch of chives to measure 1/3 C.
Coarsely chop 1 large shallot. In a
food processor puree tarragon, chives, and shallot with ¾ C fresh flat-leafed parsley leaves, 1 C Best Foods (or Hellman’s)
lite mayonnaise, ¼ C unseasoned rice vinegar and 2 tsp Dijon mustard. Blend
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.
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| Fresh tarragon |
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| Chopped chives |
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| Fresh parsley |
Cut 1½ lb fingerling or other new potatoes
lengthwise into 1/8-inch-thick slices. In a steamer set over boiling water,
steam potatoes until just tender, about 6-8 minutes. Test with a fork. Remove
from steamer and place on paper towels to dry. Season potatoes with salt and
pepper.
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| Fingerling potatoes |
To serve:
Spoon sauce onto 6 plates and arrange some potatoes in a circle overlapping
slightly, on top of sauce (see pic at the top of this recipe). Arrange salmon on top of the potatoes. Garnish with
optional additional chopped parsley or chives or with diagonally cut sugar snap
peas. This can all be done one day ahead, served warm or cool room
temperature. It would be a great picnic
meal!
Watch for the next poached salmon recipe with peas and morels next week. And, enjoy this one now!
Larue
Watch for the next poached salmon recipe with peas and morels next week. And, enjoy this one now!
Larue
Larue-
ReplyDeleteIs there another fish I could substitute for salmon in this and other recipes that would cook in about the same amount of time and benefit from same preparation. Problem is I love salmon, husband hates it...would like to do recipes with two different fish side by side. Can you help?
Thanks!
Great Question! There are many fish that poach easily and well: halibut, mahi mahi, orange roughy, artic char & turbot. I would not poach in the same pan as the salmon but you could certainly do them side by side. It is best to have a hefty boneless fillet to cook comparably - but if worried it will fall apart in the poaching liquid - you could wrap in a cheesecloth, tie off the ends, and poach. The timing depends on both size and type with fish fillets thick fillets 5-12 min, thin fillets 3-6 min. If you are a beginner in this arena, the best way to make sure you don't overcook fish is to keep your eye on it. Fish changes color as it cooks. Most types of fish turn from translucent to opaque, or from bright to pastel. Also, don't be afraid to touch the fish. Especially when you poach fish, you need not fear getting burned. Gently put the flat part of the first joint of your forefinger on the fish. Don't use your fingertip; it might not be sensitive enough. Cooked fish should be firmer and more resilient, not too soft or overly flaky. The tarragon sauce is a classic with salmon but would work well with all others. The sauce next week would also work with all of the above. Good luck. Let me know how it comes out!
ReplyDeleteThank you, Larue--my local fish market (on Cass Street) usually has at least one of the fish you recommend. Like the cheesecloth tip too.
ReplyDeleteGlad to help. Today's post with the morels and peas also work great with a number of different fish noted above!!
Delete