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

Main Courses

Fish & Seafood

Weeknight

Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.

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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