Poached Salmon with Herb and Caper Vinaigrette | America's Test Kitchen

Name: Poached Salmon with Herb and Caper Vinaigrette | America's Test Kitchen
Ingredients: 2 lemons; 2 tablespoons chopped fresh parsley leaves , stems reserved; 2 tablespoons chopped fresh tarragon leaves , stems reserved; 2 small shallots , minced (about 4 tablespoons); 1/2 cup dry white wine; 1/2 cup water; 1 skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces (see note); 2 tablespoons capers , rinsed and roughly chopped; 1 tablespoon honey; 2 tablespoons extra-virgin olive oil; Salt and ground black pepper

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Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.

Keywords

Fish & Seafood
Main Courses
Weeknight

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Ingredients

2 lemons
2 tablespoons chopped fresh parsley leaves , stems reserved
2 tablespoons chopped fresh tarragon leaves , stems reserved
2 small shallots , minced (about 4 tablespoons)
1/2 cup dry white wine
1/2 cup water
1 skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces (see note)
2 tablespoons capers , rinsed and roughly chopped
1 tablespoon honey
2 tablespoons extra-virgin olive oil
Salt and ground black pepper