Poached salmon with herb and caper vinaigrette

Serves: 4 

PointsPlus® values per serving: 8

 

2 lemons, one cut into slices, the other one cut into wedges

2 Tbsp. chopped fresh parsley, stems reserved

2 Tbsp., chopped tarragon, stems reserved

1 large shallot, minced

½ cup der white wine

½ cup water

4-4 oz., salmon filet, skinless

2 tbs. capers, chopped

1 tbs. extra virgin olive oil

1 tbs. honey

Salt and pepper to taste

Arrange lemon slices in a single layer across bottom of a 12 inch skillet. Add herb stems and 2 tbs. of shallots. Add wine and water to the skillet. Place salmon filets in skillet, skinned side down, on top of lemon slices. Set pan over high heat and bring liquid to a simmer. Reduce heat to low, cover, and cook until sides are opaque but center is still translucent. (This is for a medium rare salmon. It will take about 10-15 minutes. )Transfer salmon with lemon slices to a platter.

Cook down liquid until slightly thickened and reduced to 2 Tbsp.  Combine chopped herbs, remaining shallot, capers, oil, and honey in a medium bowl. Strain the reduced cooking liquid and add it to the bowl. Whisk to combine and season with salt and pepper.

Serve salmon individually with a spoon of vinaigrette on the top. Serve with lemon wedges.

Recipe by Chef Isabella.

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