Olive Oil Poached Salmon with Fingerling Potatoes and Tarragon Sauce
A delicious and simple meal-- with a few quality ingredients, this gourmet dish will satisfy any salmon lover.
Servings: 4 people
Ingredients
Poached Salmon
- 4 4 ounche Salmon Filets, skin removed
- 2-5 cups Extra Virgin Olive Oil (enough to cover Salmon)
- 3 cloves Garlic, crushed
- 10 sprigs Fresh Thyme
- Salt and Pepper
Potato Salad
- 3 pounds Fingerling Potatoes
- 1/3 cup Dry White Wine
- 1/2 medium Red Onion, sliced very thin
- 2 teaspoons Dijon Mustard
- 1/3 cup Extra Virgin Olive Oil
- 3 sprigs Fresh Tarragon, torn
- Salt and Pepper to taste
- 2 whole Lemons, cut into wedges
Instructions
Poached Salmon
- Season salmon with salt and pepper. Bring olive oil with garlic and thyme to a stable 180 degrees.
- Add salmon and maintain 180 degree temperature for 12-16 minutes or until flesh is opaque pink and flaky.
- Remove and drain on a towel until ready to serve.
Potato Salad
- Cover potatoes with cold salted water and bring to a boil.
- Simmer at least 20 minutes, till just able to pierce them with a fork.
- Meanwhile, soak red onion slices in cold water. Drain and set aside.
- Once potatoes are done, drain and place in bowl, drizzle over white wine and let absorb.
- Blend dijon with olive oil, dress potatoes, and flake in poached salmon, and add herbs, folding gently.