Poached Salmon With Tarragon And Capers (ww Friendly)

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lemon, ends trimmed, sliced into rounds
• 2 tablespoons parsley, chopped, stems reserved
• 2 tablespoons tarragon, chopped, stems reserved
• 1 large shallot, minced (about 1/4 cup)
• 1/2 cup wine
• 1/2 cup water
• 4 (6 ounce) salmon fillets, centre cut, skinless
• 2 tablespoons capers, drained, rinsed and chopped
• 1 tablespoon honey
• 1 tablespoon olive oil
• salt
• pepper

Recipe

• 1 arrange the lemon slices in a single layer over the bottom of a 12" skillet. scatter the parsley stems, tarragon stems, and half of the shallot over the lemon slices, then add the wine and water.
• 2 lay the salmon fillets in the skillet, skinned side down, on top of the lemons. set the skillet over high heat and bring to a simmer. reduce the heat to low, cover and cook the salmon until the sides are opaque and the thickest part registers 125 degrees on a thermometer, 7 - 12 minutes. remove the skillet from the heat and, using a spatula, carefully transfer the salmon and lemon slices to a paper towel-lined pate. tent the salmon loosely with foil and let rest while making the vinaigrette.
• 3 return the skillet to medium high heat and continue to simmer the cooking liquid until it has reduced to about 2 t; 4 - 6 minutes. meanwhile, combine the remaining shallot, chopped parsley, chopped tarragon, capers, honey and oil in a medium bowl. strain the reduced cooking liquid through a fine mesh strainer into the bowl with the shallot herb mixture, whisk to combine and season with the salt and pepper to taste.
• 4 season the salmon with 1/8 tsp salt and 1/8 tsp pepper. using a spatula, carefully transfer the salmon fillets to individual plates, discarding the lemon slices. pour the vinaigrette over the salmon and serve.