Poached Salmon with a tarragon cream sauce and wild rice

poached salmon with a tarragon cream sauce and wild rice

This one is pretty self explanatory. It was a great quick easy meal. I guess the wild rice took about 50 minutes and I cooked it in broth and herbs. For the salmon, I put a couple of cups of wine in a pot with a bay leaf, cracked pepper, some onion and lemon. Bring it to a boil and add your salmon and poach until cooked. It takes just a couple of minutes per side. The broccoli rabe is sauteed with olive oil, garlic and red pepper flakes, my favorite way to prepare greens.
For the tarragon cream sauce I took some dry white wine, probably a cup and reduced it with shallots and dried tarragon, dash of salt and fresh ground pepper and then added a bit of heavy cream, at the end to thicken it up. This sauce turned out to be lovely on both the salmon and the wild rice. I am a sauce girl. If I had to choose between a great sauce and dessert, it would be sauce most of the time.
I will definitely make this dish or variations of it again. The wild rice mixture was a welcome change of pace and texture!

i’m out

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