Steps to Make Gordon Ramsay Poached salmon and arugula with creamy tarragon dressing

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, poached salmon and arugula with creamy tarragon dressing. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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This simple bean and salmon salad becomes something truly exciting when dressed with a bold dressing flavored with anchovies and arugula. Poached Salmon with Creamy Piccata Sauce. Reviews for: Photos of Bean & Salmon Salad with Anchovy-Arugula Dressing. Poached Egg and Arugula Salad Bruschetta.

To begin with this recipe, we must prepare a few ingredients. You can cook poached salmon and arugula with creamy tarragon dressing using 18 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Poached salmon and arugula with creamy tarragon dressing:

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

Gently poaching the fish really highlights the beautiful flavor of. The salmon and dill-yogurt dressing pair perfectly together. This How to Make Poached Salmon and Watercress Salad with Dill Yogurt Dressing. Flank Steak with Arugula and Herbed Tomato Salad.

Instructions to make Poached salmon and arugula with creamy tarragon dressing:

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.

This How to Make Poached Salmon and Watercress Salad with Dill Yogurt Dressing. Flank Steak with Arugula and Herbed Tomato Salad. Lightly poach salmon fillets and serve with creamy green beans and baby new potatoes for a light meal. 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.

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