Poached Salmon with Herb and Caper Vinaigrette

Name: Poached Salmon with Herb and Caper Vinaigrette
Yield: Serves 4
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

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Appears in Cook's Illustrated May/June 2008, America's Test Kitchen TV

SERVES4

TIME45 minutes

has video

WHY THIS RECIPE WORKS

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 th...

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