Salmon Poached in Chardonnay With Lemon-Tarragon Vinaigrette
2 cups Bogle Chardonnay
2 cups water
2 tablespoons rice, sherry, or white wine vinegar
1 teaspoon salt
10 coriander seeds
2 whole cloves
2 bay leaves
2 cloves garlic
Several springs fresh tarragon or ½ teaspoon dried
1 teaspoon minced or grated lemon or lime zest
½ teaspoon salt
¼ cup freshly squeezed lemon juice
½ cup extra virgin olive oil
½ teaspoon minced fresh or crumbled dried tarragon
½ teaspoon Dijon Mustard, if desired
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.
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.