Poached Salmon with Tarragon Sauce

1. 1

   Make the sauce: Pick enough tarragon leaves to measure 1 cup (do not pack).

2. 2

   Chop enough chives to measure 2/3 cup.

3. 3

   Coarsely chop shallot.

4. 4

   In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper.

5. 5

   (Sauce may be made 1 day ahead and chilled, covered.

6. 6

   Bring sauce to cool room temperature before serving.)

7. 7

   Make the salmon: Bring the wine and water to a simmer in a large, deep skillet with a tight-fitting lid.

8. 8

   Cut salmon into 12 pieces and season with salt and pepper.

9. 9

   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, 8 minutes, or until just cooked through.

10. 10

    Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.

11. 11

    When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.

12. 12

    Salmon may be cooked 1 day ahead and chilled, covered.

13. 13

    Bring salmon to cool room temperature before serving.

14. 14

    When ready to serve, spoon sauce onto a large serving platter or divide among 12 plates and garnish with peas.

* Per serving · 4 servings · Values may vary.