Cooking Instructions

Salmon

• Place above ingredients in a deep skillet or casserole large enough to hold the fish in a single layer. Bring to a boil, uncovered, over high heat. Reduce and simmer for 5 minutes. Place gently in the poaching liquid, 1½ to 2 pounds salmon. Cover the pan and adjust the heat so that the liquid is gently simmering. Check fish after cooking for 8 minutes. Remove the pan from the stovetop and let the fish sit for about 10 minutes. Remove from liquid and place in refrigerator to cool.

Lemon-Tarragon Vinaigrette

• Mix the zest, salt, and juice briefly with a blender, food processor, or wire wisk by hand. Slowly add the oil in a stream (drop by drop if whisking) until emulsified. Add the remaining oil faster, but still in a stream. Adjust salt to taste and add more oil if needed. Add the tarragon. Let mixture sit overnight to develop flavor.
• If adding the Dijon mustard for more flavor, reduce the salt to ¼ teaspoon.