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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

1. Preheat oven to 375°F.
2. 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.
3. 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.
4. Whisk together mayonnaise, lemon juice, Dijon mustard, tarragon and pepper. Refrigerate until ready to serve.
5. Spoon dressing over fish to serve or offer alongside the platter of fillets.

Makes 4 servings.