Poached Salmon with MustardTarragon Sauce
4 (6-oz.) salmon fillets
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 cups clam juice
1/4 cup mayonnaise
1/2 lemon, juiced
1 tablespoon Dijon mustard
1/2 teaspoon minced fresh tarragon
1/8 teaspoon ground black pepper
Preheat oven to 375°F. Season fillets with salt and pepper to taste. Pour
clam juice into a large oven-proof skillet. Bring to boil over medium-high heat
and add salmon. When liquid returns to a boil, turn fish over, cover and transfer
to oven. Bake 7 minutes.
Carefully remove from oven and transfer salmon to a serving platter. Cover with
plastic wrap and refrigerate until cold, 30 to 60 minutes. Whisk together mayonnaise,
lemon juice, Dijon mustard, tarragon and pepper. Refrigerate until ready to
serve. Spoon dressing over fish to serve or offer alongside the platter of fillets.
Serving Size: 4.