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Poached salmon and arugula with creamy tarragon dressing

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We hope you got insight from reading it, now let’s go back to poached salmon and arugula with creamy tarragon dressing recipe. To make poached salmon and arugula with creamy tarragon dressing you need 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Poached salmon and arugula with creamy tarragon dressing:
  1. Get 1 onion, sliced
  2. You need 1 celery stick, chopped
  3. Use 1 lemon, zested and sliced into rings
  4. Take 1⁄2 cup apple cider vinegar
  5. Provide 1 bay leaf
  6. Get 2 star anise
  7. Provide 1 handful Italian parsley
  8. Use 1 tbsp black peppercorn
  9. Use 3 cups dry white wine
  10. Get 30 oz. side of salmon, deboned and skin-on
  11. Prepare 1 tbsp butter
  12. You need 1 shallot minced
  13. You need 1 garlic clove, minced
  14. You need 3 tbsp mayonnaise
  15. Get 2 tbsp chopped fresh tarragon
  16. Prepare I bag prewashed baby arugula
  17. Take 1 tbsp whole milk
  18. Prepare Capers
Steps to make Poached salmon and arugula with creamy tarragon dressing:
  1. Add the first 8 ingredients plus a tablespoon of salt to a pot wide enough to comfortably fit the salmon. Add 2 cups of wine and enough water so that the fish will be submerged when put in. Turn the heat on high and bring to a boil.
  2. Carefully lay the salmon into the pot, skin-side down. Turn the heat down to medium-high and let poach for 7 to 8 minutes, then take the pot off the heat. While you wait for the salmon to cool, make the dressing.
  3. Add the butter to a small saucepan on medium-high heat. Once melted, add the shallots and garlic. Let sweat for 2 minutes.
  4. Add the remaining cup of wine to the saucepan. Allow to simmer until there's only 2 tbsp of liquid remaining. Take off the heat and let cool to just above room temperature.
  5. In a bowl, stir together the lemon zest, mayonnaise, shallot mixture, tarragon, milk and a pinch of salt. Cover and refrigerate until ready to serve.
  6. Once the salmon has cooled to room temperature, cover with plastic wrap and put it in the fridge to cool further.
  7. To serve, carefully peel the skin off the chilled salmon. Scrape off any brown bits from the fish. Use a fork to break the salmon into chunks and add it to a large bowl with the arugula. Add a splash of extra virgin olive oil and toss. Plate the salmon and arugula, spoon over some dressing and add a sprinkle of capers.

Save the poaching liquid and add Dijon mustard, sour cream, and a few pats of butter for the a sauce every one will love. Season fish with salt and pepper. Scatter half of tarragon over fish. I used a wild salmon filet and was worried that the topping would overwhelm the natural salmon goodness but it only added to it. I minced the garlic and mixed with the other ingredients (no food processesor necessary imo).

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