Succulent, flavorful and
tender, these salmon fillets are first poached then baked for
even cooking. Served cold with a dressing, it's the perfect dish
for a brunch or parties.
Poached Salmon
with Mustard-Tarragon Sauce
4 (6-ounce) salmon fillets
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 cups clam juice
1/4 cup mayonnaise
1/2 lemon, juiced
1 tablespoon Dijon mustard
1/2 teaspoon minced fresh tarragon
1/8 teaspoon ground black pepper
- Preheat oven to 375°F.
- Season fillets with salt
and pepper to taste. Pour clam juice into a large oven-proof
skillet. Bring to boil over medium-high heat and add salmon.
- When liquid returns to
a boil, turn fish over, cover and transfer to oven. Bake 7 minutes.
Carefully remove from oven and transfer salmon to a serving platter.
Cover with plastic wrap and refrigerate until cold, 30 to 60
minutes.
- Whisk together mayonnaise,
lemon juice, Dijon mustard, tarragon and pepper. Refrigerate
until ready to serve.
- Spoon dressing over fish
to serve or offer alongside the platter of fillets.
Makes 4 servings.