POACHED SALMON W/HERB & CAPER VINAIGRETTE

POACHED SALMON W/HERB & CAPER VINAIGRETTE image

Categories Fish

Yield 4 servings

Number Of Ingredients 11

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2 lemons
2 Tbsp chopped fresh parsley, stems reserved
2 Tbsp chopped fresh tarragon, stems reserved
1 large shallot, minced
1/2 c. dry white wine
1/2 c. water
1 (1 3/4 - 2 lb) skinless salmon fillet, ~1 1/2 in. thick, cut into 4 pieces
2 Tbsp. capers, rinsed & chopped (Reese or Roland are good brands)
2 Tbsp. olive oil
1 Tbsp. honey
salt & pepper

Steps:

1. Line plate w/paper towels. Cut lemon into 8-10 1/4 in. thick rounds. Cut remaining lemon into wedges and set aside. Arrange lemon slices in single layer across bottom of 12-in. skillet. Scatter herb stems & 2 Tbsp minced shallots over lemon slices. Add wine and water to skillet. 2. Place salmon in skillet, skinned side down. Set pan over high heat and bring liquid to simmer. Reduce heat to love, cover and cook until sides are opaque but thickest part is still translucent (11-16 min.). Remove pan from heat and carefully transfer salmon and lemon slices to prepared plate and tent loosely with foil. 3. Return pan to high heat and simmer cooking liquid until slightly thickened and reduced to 2 Tbsp. Meanwhile, combine chopped parsley & tarragon, remaining minced shallot, capers, oil and honey in medium bowl. Strain reduced cooking liquid through fine mesh strainer into bowl with herb mixture. Press to get all the liquid. Whisk to combine and season w/salt & pepper to taste. 4. Season salmon w/salt & pepper. Carefully lift and tilt salmon fillets to remove lemon slices. Place salmon on platter or plates, spoon vinaigrette over top. Serve w/lemon wedges on side.