Poached Pacific Salmon

Ingredients

1 lb Pacific Seafood Salmon portions
6 cups water, fish, or chicken stock
1 cup white vermouth
1 small lemon, sliced
4 ea green onion, whole, trimmed
6-8 peppercorns
1 tsp salt
1 sprig each of parsley, thyme, rosemary & tarragon
4 sprigs Tarragon for garnish

Horseradish & French Tarragon Cream
½ cup lite sour cream
½ cup mayonnaise
2 Tbsp Lemon juice
3 Tbsp fresh tarragon, minced
1 Tbsp prepared horseradish
1 Tbsp sugar
Salt and pepper to taste

Directions

1. In a large flat pot or pan, combine all of the ingredients, except the salmon and the tarragon garnish. Cover and bring to a boil. Reduce heat and simmer, cover for 10 minutes.
2. Add salmon fillets to the poaching liquid with the skin side down. Simmer for 8-12 minutes, depending on the thickness of the fillets. Do not allow to boil.
3. Remove, place on a warm platter and allow to rest for 3-4 minutes before serving.
4. Serve each fillet topped with a generous dollop of Horseradish & French Tarragon Cream and garnish with the tarragon sprigs.

To prepare horseradish & french tarragon cream:

1. Combine and thoroughly mix all of the above ingredients. Cover and chill for at least one hour before serving.