Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, poached salmon and arugula with creamy tarragon dressing. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Poached salmon and arugula with creamy tarragon dressing is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Poached salmon and arugula with creamy tarragon dressing is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook poached salmon and arugula with creamy tarragon dressing using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Poached salmon and arugula with creamy tarragon dressing:

1. Make ready 1 onion, sliced
2. Prepare 1 celery stick, chopped
3. Get 1 lemon, zested and sliced into rings
4. Take 1/2 cup apple cider vinegar
5. Make ready 1 bay leaf
6. Take 2 star anise
7. Get 1 handful Italian parsley
8. Make ready 1 tbsp black peppercorn
9. Take 3 cups dry white wine
10. Take 30 oz. side of salmon, deboned and skin-on
11. Get 1 tbsp butter
12. Make ready 1 shallot minced
13. Make ready 1 garlic clove, minced
14. Make ready 3 tbsp mayonnaise
15. Take 2 tbsp chopped fresh tarragon
16. Take I bag prewashed baby arugula
17. Make ready 1 tbsp whole milk
18. Prepare Capers

Steps to make Poached salmon and arugula with creamy tarragon dressing:

1. Add the first 8 ingredients plus a tablespoon of salt to a pot wide enough to comfortably fit the salmon. Add 2 cups of wine and enough water so that the fish will be submerged when put in. Turn the heat on high and bring to a boil.
2. Carefully lay the salmon into the pot, skin-side down. Turn the heat down to medium-high and let poach for 7 to 8 minutes, then take the pot off the heat. While you wait for the salmon to cool, make the dressing.
3. Add the butter to a small saucepan on medium-high heat. Once melted, add the shallots and garlic. Let sweat for 2 minutes.
4. Add the remaining cup of wine to the saucepan. Allow to simmer until there's only 2 tbsp of liquid remaining. Take off the heat and let cool to just above room temperature.
5. In a bowl, stir together the lemon zest, mayonnaise, shallot mixture, tarragon, milk and a pinch of salt. Cover and refrigerate until ready to serve.
6. Once the salmon has cooled to room temperature, cover with plastic wrap and put it in the fridge to cool further.
7. To serve, carefully peel the skin off the chilled salmon. Scrape off any brown bits from the fish. Use a fork to break the salmon into chunks and add it to a large bowl with the arugula. Add a splash of extra virgin olive oil and toss. Plate the salmon and arugula, spoon over some dressing and add a sprinkle of capers.

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