Cold Poached Salmon With Lemon-Tarragon Dressing

2 days ago 5

Democracy Dies successful Darkness

The extremity is to navigator this food to a mean doneness (uniformly airy pink) truthful that its carryover cooking leaves it conscionable a interaction pinkish aft cooling. Leave the tegument connected the salmon earlier poaching; it helps the food clasp unneurotic during cooking and is casual capable to region earlier serving.

The salmon needs to beryllium poached and refrigerated astatine slightest 4 hours and up to a time successful advance. The dressing tin beryllium made a time successful advance.

From nutrient writer Tony Rosenfeld.

Ingredients

measuring cup

Servings: 10-12

For the salmon

4 pounds skin-on salmon fillets, preferably center-cut, successful 2 ample pieces
2 teaspoons kosher salt, positive much for the poaching liquid
1 1/2 teaspoons freshly crushed achromatic pepper, positive much for the poaching liquid
2 cups adust achromatic wine
6 cups acold water
2 shallots (2 to 2 1/2 ounces total), chopped into bladed slices
Leaves from 1 tiny clump (0.75 ounces; 1 clamshell pack) caller tarragon, chopped (3 tablespoons)

For the dressing

1 cupful crème fraîche
Finely grated zest and freshly squeezed foodstuff of 1 citrus (1 tablespoonful zest, 1/4 cupful juice), positive 1 citrus chopped into bladed wheels for optional garnish
1 spoon Dijon-style mustard
1/4 cupful water, oregon much arsenic needed
1 ample shallot (3 to 3 1/2 ounces), chopped into tiny dice (about 1/4 cup)
Leaves from 1 tiny clump (0.75 ounces; 1 clamshell pack) caller tarragon, chopped (3 tablespoons)
1 spoon kosher salt
1 spoon freshly crushed achromatic pepper

Nutritional Facts

Per serving (based connected 12)

Calories
300
Fat
18 g
Saturated Fat
7 g
Carbohydrates
3 g
Sodium
290 mg
Cholesterol
100 mg
Protein
31 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Tony Rosenfeld.

Tested by Bonnie S. Benwick.

Published April 3, 2012

Updated March 14, 2026