RECIPE POACHED SALMON WITH HERB AND CAPER VINAIGRETTE

Servings: 4

Start to finish: 30 minutes

1 lemon, sliced into 1⁄4 inchthick rounds, plus lemon wedges for serving 2 tablespoons minced fresh parsley, stems reserved 2 tablespoons minced fresh tarragon, stems reserved 2 shallots, minced

1⁄2 cup dry white wine

Cut salmon crosswise into 4 fillets. Pat dry with paper towels and season with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Lay salmon fillets, skinned-side down, on top of lemons and herb sprigs. Set pan over high heat and bring to simmer. Reduce heat to low, cover, and cook until centers are still translucent when checked with tip of paring knife and register 125 F (for medium-rare), 10 to 12 minutes.

Transfer salmon, herb sprigs, and lemon slices to paper towel-lined plate, cover with aluminum foil, and let drain while finishing sauce.

Return cooking liquid to medium-7⁄8 high heat and simmer until reduced to 1 tablespoon, 3 to 5 minutes. Combine remaining shallots, minced parsley, minced tarragon, capers, and oil in bowl. Strain reduced cooking liquid through fine-mesh strainer into bowl, whisk to combine, and season with pepper to taste. Gently transfer drained salmon to individual serving plates, discarding lemon slices and herb stems. Spoon vinaigrette evenly over tops and serve. Nutrition information per serving: 279 calories; 113 calories from fat; 13 g fat (2 g saturated; 0 g trans fats); 78 mg cholesterol; 457 mg sodium; 6 g carbohydrate; 1 g fiber; 2 g sugar; 29 g protein. Poached salmon with herb and caper vinaigrette.

MAIN DISH

DANIEL J. VAN ACKERE — AMERICA’S TEST KITCHEN VIA AP