Poached salmon and arugula with creamy tarragon dressing. Zest the lemon and cut into wedges. Put lid on pan and lightly simmer until salmon is cooked to Strain peas; discard liquid. Slice fennel and combine with arugula, tomatoes, pine nuts, tarragon, and peas.

Shaved Raw Summer Squash with Parmesan Dressing. Tomato "Carpaccio" with Arugula and Herb Salad. Roasting it with maple syrup, smoky paprika and salt gives it incredible depth and complexity. You can have Poached salmon and arugula with creamy tarragon dressing using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Poached salmon and arugula with creamy tarragon dressing

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

Then tossing it with peppery arugula, bitter-crisp raddichio, buttery toasted walnuts and creamy, tarragon-kissed dressing, well…no need to imagine, try it instead! Use this delicious, fragrant Creamy Tarragon Salad Dressing recipe on any combination of greens, or use it for a pasta salad. Place arugula on a dish, sprinkle with salt and fresh cracked pepper and top with salmon and capers. Drizzle a little oil and vinegar on top and finish off with fresh shaved parmesan.

Poached salmon and arugula with creamy tarragon dressing step by step

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..

I posted a similar salad on my blog recently, using smoked salmon, a poached egg and a lemon-parmesan dressing. Slice fennel and combine with arugula, tomatoes, pine nuts, tarragon, and peas. Dress with fresh lemon juice, olive oil, and salt and pepper to taste. To serve, arrange two pieces of salmon on each place, sit a little of the lettuce next to it. Arrange three quails' egg halves alongside, cut-side up and sprinkle with celery salt.