Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, poached salmon and arugula with creamy tarragon dressing. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Poached salmon and arugula with creamy tarragon dressing is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Poached salmon and arugula with creamy tarragon dressing is something which I’ve loved my entire life. They’re nice and they look wonderful.

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To begin with this recipe, we have to first prepare a few ingredients. You can have poached salmon and arugula with creamy tarragon dressing using 18 ingredients and 7 steps. Here is how you can achieve that.

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

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

They are nice and they look fantastic. Poached salmon and arugula with creamy tarragon dressing is something which I've loved my entire life. Poached salmon and arugula with creamy tarragon dressing. The dressing is AMAZING, and has a secret ingredient that helps emulsify it and add a creamy texture with no dairy!

Instructions 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.

Poached salmon and arugula with creamy tarragon dressing. The dressing is AMAZING, and has a secret ingredient that helps emulsify it and add a creamy texture with no dairy! This is one of those "accidental" recipes that ended up being one of the best things I've ever made. Salmon, Goat Cheese, and Arugula Salad is perfect for the summer and a GREAT way. Slice fennel and combine with arugula.

So that’s going to wrap it up for this exceptional food poached salmon and arugula with creamy tarragon dressing recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!