Poached Salmon and Watercress Salad With Tarragon Dressing

Published on August 22, 2011

Poached Salmon and Watercress Salad With Tarragon Dressing

Salmon

Ingredients
Instructions

Rinse salmon and wrap in cheesecloth. In an 11″ skillet, saute onion, carrot and celery in olive oil for 5 minutes. Add water, parsley and spices and bring to boil. Gently lay salmon in boiling broth, turn heat down, cover and simmer for 10 minutes. Transfer salmon wrapped in cheesecloth to a plate, cover with foil and chill in the refrigerator.

Dressing

Ingredients IMG_2829
Instructions

Shake all ingredients in a jar until well blended.

Dill Sauce (optional)

Ingredients
Instructions

Mix all ingredients together in a small bowl.

Salad

Ingredients

Assembly

Arrange salad ingredients on a large platter and remove cheesecloth from salmon and break into pieces. Or serve on separate plates, spoon the dressing over the salad, placing the dill sauce on the side for the salmon.

tarragon
eggs at farmer's market
bay leaf
mini tomatoes
shallotsgreen beans
Poached Salmon and Watercress Salad With Tarragon Dressing