I love this series of recipes that I cook occasionally. First, make the poached salmon and tarragon sauce, for dinner; I always make extra salmon, so I can make salmon salad the next day. The salmon salad can be eaten on bread with lettuce and/or tomato for lunch, or on crackers or toasted baguette slices for an appetizer.
2 cups white wine
2 cups water
1-1/2 pounds salmon
Bring water and wine to a simmer in a large skillet. Season salmon with salt and pepper and poach gently, skin side down, for 8-9 minutes, until just cooked through. To serve, spoon some Tarragon Sauce onto dinner plates and place a serving of salmon on top. Pass remaining sauce at the table, reserving some for the salad.
1/2 cup fresh tarragon, chopped
1/4 cup fresh parsley, chopped
1 large shallot, coarsely chopped
1 cup mayonnaise
1/3 cup white wine vinegar
Put all ingredients in the food processor and process until the sauce is smooth. Season with salt and pepper to taste. May be made one day ahead and chilled.
Salmon Salad with Tarragon Sauce
2 cups leftover poached salmon, chilled and flaked
1/4 cup leftover Tarragon Sauce, or to taste
1 stalk celery, finely chopped
Mix celery with tarragon sauce, then gently mix flaked salmon with the sauce. Serve on crackers as an appetizer or on bread or rolls for sandwiches.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller