Hi, I’m Joana. 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. Nowadays, I will make it a bit more unique. This is gonna smell and look 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 popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Poached salmon and arugula with creamy tarragon dressing is something which I have loved my entire life.
To begin with this recipe, we have to 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 cook it.
The ingredients needed to make Poached salmon and arugula with creamy tarragon dressing:
- Get 1 onion, sliced
- Prepare 1 celery stick, chopped
- Make ready 1 lemon, zested and sliced into rings
- Prepare 1/2 cup apple cider vinegar
- Make ready 1 bay leaf
- Prepare 2 star anise
- Take 1 handful Italian parsley
- Prepare 1 tbsp black peppercorn
- Make ready 3 cups dry
- Make ready 30 oz. side of salmon, deboned and skin-on
- Get 1 tbsp butter
- Make ready 1 shallot minced
- Prepare 1 garlic clove, minced
- Make ready 3 tbsp mayonnaise
- Take 2 tbsp chopped fresh tarragon
- Get I bag prewashed baby arugula
- Make ready 1 tbsp whole milk
- Prepare 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.
So that is going to wrap it up with this distinctive dish poached salmon and arugula with creamy tarragon dressing recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
