Poached Pacific Salmon

Ingredients

Poached Pacific Salmon
1 lb Pacific Seafood Salmon portions
6 cups Water, fish or chicken stock
1 cup White Vermouth
1 small Lemon, sliced
4 each 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

Poached Pacific Salmon

  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 to 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 to 4 minutes before serving.
  4. Serve each fillet topped with a generous dollop of Horseradish & French Tarragon Cream and garnish with the tarragon sprigs.

Horseradish & French Tarragon Cream

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