Hi, I’m Clara. Today, I’m gonna show you how to prepare poached salmon and arugula with creamy tarragon dressing recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Poached salmon and arugula with creamy tarragon dressing Recipe
Poached salmon and arugula with creamy tarragon dressing is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Poached salmon and arugula with creamy tarragon dressing is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have poached salmon and arugula with creamy tarragon dressing using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Poached salmon and arugula with creamy tarragon dressing:
- Make ready 1 onion, sliced
- Make ready 1 celery stick, chopped
- Make ready 1 lemon, zested and sliced into rings
- Get 1/2 cup apple cider vinegar
- Get 1 bay leaf
- Take 2 star anise
- Make ready 1 handful Italian parsley
- Prepare 1 tbsp black peppercorn
- Get 3 cups dry
- Prepare 30 oz. side of salmon, deboned and skin-on
- Take 1 tbsp butter
- Get 1 shallot minced
- Prepare 1 garlic clove, minced
- Prepare 3 tbsp mayonnaise
- Prepare 2 tbsp chopped fresh tarragon
- Prepare I bag prewashed baby arugula
- Get 1 tbsp whole milk
- Make ready Capers
Instructions 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 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 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.
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