Poached Salmon with Herb and Caper Vinaigrette

Name: Poached Salmon with Herb and Caper Vinaigrette
Ingredients: 2 lemons; 2 tablespoons chopped fresh parsley leaves, stems reserved; 2 tablespoons chopped fresh tarragon leaves, stems reserved; 2 small shallots, minced (about 4 tablespoons); 1/2 cup dry white wine; 1/2 cup water; 1 skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces (see note); 2 tablespoons capers, rinsed and roughly chopped; 1 tablespoon honey; 2 tablespoons extra-virgin olive oil; Salt and ground black pepper

Poached Salmon with Herb and Caper Vinaigrette was pinched from <a href="http://www.cooksillustrated.com/recipes/4230-poached-salmon-with-herb-and-caper-vinaigrette" target="_blank">www.cooksillustrated.com.</a>

"For a poached salmon recipe with supple salmon accented by the delicate flavor of the poaching liquid—in under half an hour—we came up with some tricks: Using less poaching liquid allowed us to cut back on the vegetables and aromatics in the broth, saving preparation time; adding alcohol to… read more..."

INGREDIENTS

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2 lemons

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2 tablespoons chopped fresh parsley leaves, stems reserved

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2 tablespoons chopped fresh tarragon leaves, stems reserved

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2 small shallots, minced (about 4 tablespoons)

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1/2 cup dry white wine

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1/2 cup water

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1 skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces (see note)

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2 tablespoons capers, rinsed and roughly chopped

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1 tablespoon honey

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2 tablespoons extra-virgin olive oil

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Salt and ground black pepper

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