Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, poached salmon and arugula with creamy tarragon dressing. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
The dressing is AMAZING, and has a secret ingredient that helps emulsify it and add a creamy texture with no dairy! This is one of those "accidental" recipes that ended up being one of the best things I've ever made. Salmon, Goat Cheese, and Arugula Salad is perfect for the summer and a GREAT way.
Poached salmon and arugula with creamy tarragon dressing is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Poached salmon and arugula with creamy tarragon dressing is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have poached salmon and arugula with creamy tarragon dressing using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Poached salmon and arugula with creamy tarragon dressing:
- Get 1 onion, sliced
- Take 1 celery stick, chopped
- Get 1 lemon, zested and sliced into rings
- Take 1/2 cup apple cider vinegar
- Prepare 1 bay leaf
- Make ready 2 star anise
- Make ready 1 handful Italian parsley
- Take 1 tbsp black peppercorn
- Prepare 3 cups dry white wine
- Take 30 oz. side of salmon, deboned and skin-on
- Prepare 1 tbsp butter
- Prepare 1 shallot minced
- Get 1 garlic clove, minced
- Make ready 3 tbsp mayonnaise
- Get 2 tbsp chopped fresh tarragon
- Get I bag prewashed baby arugula
- Get 1 tbsp whole milk
- Prepare Capers
Courtesy of Southern Living, this recipe is for their Roasted potato and green bean salad. But we like it on our home grown arugula. Try it this summer when the tarragon is fresh. Put lid on pan and lightly simmer until salmon is cooked to Strain peas; discard liquid.
Steps to make Poached salmon and arugula with creamy tarragon dressing:
- 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.
- 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.
- Add the butter to a small saucepan on medium-high heat. Once melted, add the shallots and garlic. Let sweat for 2 minutes.
- 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.
- 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.
- Once the salmon has cooled to room temperature, cover with plastic wrap and put it in the fridge to cool further.
- 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.
Slice fennel and combine with arugula, tomatoes, pine nuts, tarragon, and peas. Dress with fresh lemon juice, olive oil, and. This light but rich dressing meets at the happy place between Caesar and ranch. Add spinach, arugula, and half of turnip. This is an easy, elegant and foolproof recipe that's perfect for holiday entertaining.
So that is going to wrap this up for this special food poached salmon and arugula with creamy tarragon dressing recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
