Poached salmon fillets with herb caper vinaigrette

Serves 4

  1. 2 lemons, 1 cut into 1/4in slices and 1 cut into wedges
  2. 2tb parsley, stems reserved
  3. 2tb tarragon, stems reserved
  4. 1 shallot
  5. 1/2 cup white wine
  6. 1/2 cup water
  7. 4 8oz salmon fillets, 1-1/2in thick
  8. 2tb capers
  9. 2tb extra-virgin olive oil
  10. 1tb honey
  • Layer lemon slices, herb stems and 2tb shallot in a 12in skillet. Add 5-6 and top with salmon. Bring to a simmer, turn heat to low and cover for 11-16 minutes or until internal temperature is 125.
  • Set fish aside and tent with foil. Discard lemon slices and reduce liquid to 2tb. Strain and combine with herbs, remaining shallot and 8-10. Serve with fish and lemon wedges.
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