Are you looking for a fancy, yet easy-to-make dinner to treat yourself to? Look no further than this delicious recipe for White Wine Poached Salmon with Tarragon & Cream. Not only is this dish elegant and full of flavor, but it’s also healthy and simple to prepare.
Imagine tender salmon fillets gently poached in white wine, then topped with a creamy tarragon sauce that complements the subtle flavors of the fish perfectly. It’s the kind of meal you’d expect to find in a five-star restaurant, but you can easily make it at home with just a few easy-to-find ingredients.
Not only do the flavors of this dish come together beautifully, but the process of poaching the salmon in white wine also gives it a delicate texture that makes it incredibly enjoyable to eat. And on top of all that, this dish is also naturally gluten-free and low-carb—making it an excellent choice for anyone looking for healthier dinner options.
So why not treat yourself to something special tonight? Whip up some White Wine Poached Salmon with Tarragon & Cream and enjoy a delicious and nutritious meal that’s sure to leave you feeling satisfied and happy.
Why You’ll Love This Recipe
Are you searching for a new seafood recipe that is both decadent and healthy? Look no further than this incredible White Wine Poached Salmon with Tarragon & Cream recipe! There are many reasons why you will love this dish. Firstly, it is incredibly quick and easy to whip up on a busy weeknight or impress your guests at a dinner party.
But beyond convenience, the flavors in this dish are unparalleled. The tender salmon fillet is poached in dry white wine, creating a light and delicate texture that practically melts in your mouth. This wine-poaching method is the best cooking technique for salmon dishes as it retains the salmon’s natural flavors while adding subtle nuances of wine.
The tarragon cream sauce is bursting with fresh herbs and adds a delicate balance of richness to the dish, without being too heavy. The creamy tarragon sauce pairs fabulously with the oven-poached salmon giving it an excellent texture and elevates its flavors to new heights.
The crispy potatoes cut through the overall richness of the dish, while fresh lemon juice adds acidity for balance, making every bite satisfyingly delicious.
And if you have any concerns about healthy eating, there’s no need to worry! This recipe uses organic and locally sourced ingredients such as freshly squeezed lemon juice and unsalted butter. Plus it’s packed with beneficial omega-3 fatty acids from the salmon fillet making it a nutritious addition to your meal rotation.
Overall, this White Wine Poached Salmon with Tarragon & Cream recipe is versatile enough for any occasion, elegant enough for serving at fine dining restaurants yet doable enough for anyone who loves cooking. So head straight into your kitchen and try this recipe today – your taste buds will thank you!
Salmon fillet: To make poached salmon, you will need a fresh salmon fillet that is boneless and skinless. A 6-8 oz fillet serves one person.
Dry white wine: Use a good quality dry white wine to get the best flavor for poaching the salmon. You can also use chicken or vegetable broth instead of wine.
Fresh tarragon: Fresh tarragon is the star herb of this recipe. It has a sweet and slightly licorice flavor that pairs well with fish and cream sauce.
Heavy cream: Heavy whipping cream adds richness and a silky texture to the cream sauce.
Fresh mushrooms: Sliced mushrooms add an earthy and savory flavor to the dish.
Unsalted butter: Adds flavor to the sauce and provides moisture to the pan while cooking the salmon.
White wine vinegar: The acidity in vinegar is used to give the cream sauce a balanced tangy flavor.
Salt, freshly ground black pepper: Seasoning is important for any dish. Salt brings out the natural flavors of ingredients, while freshly ground black pepper adds warmth and depth to the dish.
Fresh lemon juice: Adding fresh lemon juice at the end of cooking brightens up the flavors of the sauce and balances out any richness from the cream.
Note: Ingredients should be at room temperature before starting with cooking. Also, prepare all ingredients before starting because once you start cooking, everything will move quickly.
The Recipe How-To
Step 1: Prepare the poaching liquid
In a medium saucepan, combine 1 ½ cups of dry white wine, 1 cup of water, 1 tablespoon of fresh lemon juice, and 1 tablespoon of white wine vinegar. Bring the mixture to a boil over medium-high heat and then reduce to a simmer.
Step 2: Prepare the salmon
Using a sharp knife, cut 1 salmon fillet into portion sizes, depending on your appetite.
Step 3: Poach the salmon in the prepared liquid
Lower the salmon pieces into the poaching liquid and let it cook for around 7 minutes till it’s cooked through. Be attentive not to overcook them.
Step 4: Make the creamy tarragon sauce
In another skillet, melt 2 tbsp of unsalted butter over medium heat. When sizzling hot, add 4 oz fresh sliced mushrooms, sprinkle with some salt, freshly ground black pepper, and cook till they turn golden brown in color.
Next, pour in 1/2 cup of dry white wine and then let it simmer until it decreases and becomes thickened. Now is time to add 1/2 cup of heavy cream, followed by 1 tablespoon of finely chopped fresh tarragon. Let it simmer for an extra minute or so until it thickens.
Step 5: Serve and enjoy
Arrange the cooked poached salmon fillet onto a plate and drizzle with some of the buttery and creamy tarragon sauce. You could also serve it with some side dishes like crispy potatoes or peas.
Enjoy your restaurant-worthy meal at home!
Substitutions and Variations
One of the best things about cooking is the ability to experiment and try out different variations and substitutions to create something entirely new. With this recipe, you can make a few simple substitutions to create unique flavors that suit your preferences. Here are a few ideas:
– Instead of using tarragon, you can use dill or parsley to create different flavor profiles.
– If you prefer a slightly sweeter taste, you can add a teaspoon of honey or maple syrup to the poaching liquid.
– To make this recipe dairy-free or lower in calories, try substituting heavy cream with coconut cream or almond milk.
– If you don’t have white wine on hand, you can also use chicken broth or vegetable broth as a substitute.
Another great variation to try is pan-seared salmon instead of poached salmon. Simply season the salmon fillet with salt and black pepper, melt some unsalted butter in a skillet over medium-high heat, and cook the salmon for 3-4 minutes on each side until golden brown. Serve with the creamy tarragon sauce and some crispy potatoes.
No matter which variation you choose, this recipe is versatile enough to handle tweaks and twists while still maintaining its delicious flavor profile. So go ahead, get creative, and enjoy experimenting with different flavors!
Serving and Pairing
Once your White Wine Poached Salmon with Tarragon & Cream is ready, it’s time to enjoy it. This dish is ideal for a weekday dinner by yourself or a romantic date night. The creamy tarragon sauce brings out the delicate flavors of the poached salmon and adds some tanginess and zest at every bite.
To serve, place the cooked salmon fillet on a plate and spoon the creamy tarragon sauce over it. Drizzle some freshly squeezed lemon juice on top for an extra hit of freshness. Add some crispy potatoes or steamed vegetables on the side to balance out the richness of the salmon tarragon.
When it comes to pairing, this dish calls for a dry white wine that complements both the salmon and the tarragon cream sauce. A Sauvignon Blanc or Chardonnay would be great choices. If you prefer red wine, try a light Pinot Noir, which has fruity and earthy notes that pair well with salmon dishes.
If you’re feeling creative, you can also pair this dish with other foods like peas, pan-seared cod, or grilled salmon. Alternatively, you can serve it without any sides and enjoy all its rich flavors on its own.
Whether you’re a seasoned cook or a beginner, this white wine poached salmon recipe will satisfy your taste buds and leave you craving more. Pair it with your favorite wine or experiment with new flavors – either way, you won’t be disappointed.
Make-Ahead, Storing and Reheating
White Wine Poached Salmon with Tarragon & Cream is a perfect make-ahead dish to serve to guests or enjoy on a special night in. The poached salmon can be easily stored and reheated for a later meal without compromising its flavour and texture.
To store the poached salmon, allow it to cool completely at room temperature before transferring it to an airtight container. Refrigerate the dish for up to 2 days, making sure not to overlap the pieces of salmon. To reheat, place the salmon fillets in a baking dish and cover with foil. Heat the oven to 350°F (175°C) and bake for 10-12 minutes or until heated through.
For best results, it’s advised to make the sauce just before serving as it does not store well. However, if you do have leftover sauce, transfer it to an airtight container and refrigerate it for up to 2 days. Reheat carefully over low heat in a small saucepan while stirring constantly.
This recipe can also be easily doubled or tripled for larger gatherings, making it an ideal option for hosting dinner parties. Simply adjust the cooking time accordingly based on the amount of salmon used.
Overall, this White Wine Poached Salmon with Tarragon & Cream recipe is perfect for busy weeknights or special occasions as its make-ahead and storing options allows you to stay ahead of your meal prep while still enjoying a delicious and flavourful dish.
Tips for Perfect Results
Now that we have gone through the ingredient list and the recipe steps, let me share some tips to achieve perfect results when making this White Wine Poached Salmon With Tarragon & Cream.
First tip, it is crucial to use high-quality dry white wine while poaching the salmon. The better the wine quality, the better the flavor of your finished dish will be. Also, choose a dry white wine with a medium acidity level. A Sauvignon Blanc or Pinot Grigio would both be excellent choices.
Secondly, do not overcook the salmon as it can ruin the texture and taste of the fish. When poaching, keep an eye on the salmon and take it out of the liquid as soon as it is cooked through. The cooking process will continue even after you remove it from heat.
Thirdly, let the salmon rest for a few minutes before serving. This ensures that all of the juices are evenly distributed and locked inside the fillet.
Fourthly, use unsalted butter for cooking to give you more control over the salt content in your dish. You can always adjust seasoning later on but adding additional salt after cooking can be tricky.
Fifthly, when preparing your mushrooms for cooking, make sure to wipe them clean instead of washing them with water. Mushrooms act like a sponge and absorb liquids quickly, so if you wash them with water, your dish could turn out watery.
Lastly, for added freshness and zest to your dish, squeeze some fresh lemon juice over each fillet before serving. It will bring out all of the flavors in your dish and give it a bright citrus note.
Follow these tips closely, and I guarantee you will have an outstanding dish!
Now that you know how to make this delicious white wine poached salmon with tarragon and cream for one, you may have some questions about the recipe or its ingredients. Here are some frequently asked questions and answers that can help you achieve perfect results every time you make this tasty dish.
What white wine is best for cooking salmon?
When it comes to cooking salmon, my go-to choice for a white wine is a dry variety. In my experience, Pinot Grigio, Pinot Gris, Pinot Blanc, and Sauvignon Blanc are the most delicious options in order of preference.
What can I use instead of white wine when poaching salmon?
Looking for a substitute for white wine in your recipe? Chicken or vegetable broth can do the trick! A low-sodium broth can be used in place of wine in a 1:1 ratio. However, keep in mind that broth won’t provide acidity to the dish. To balance the flavors, add a dash of white vinegar to get that desired tang in your dish.
What goes best with poached salmon?
Here are seven delicious side dishes that perfectly complement different types of wine. These sides include steamed broccoli with lemon and garlic, sautéed green beans, roasted carrots with herbs and parsnip, roasted bok choy, sautéed spinach, roasted potatoes with herbs, and fresh cucumber salad.
Why is poached salmon good?
Salmon is a delectable and nutritious option for any meal, thanks to its high content of omega-3 fatty acids and lean protein. When preparing salmon, poaching the fillets is my preferred cooking method, as it guarantees a soft and juicy texture.
This White Wine Poached Salmon with Tarragon & Cream recipe is an excellent choice for those who are searching for a healthy and delicious dinner that can be made easily at home. The poaching liquid and creamy tarragon sauce are both significantly improved by the use of dry white wine, which adds both flavor and aroma to the dish.
If you are in need of a stunning dish that will impress your guests or if you want to indulge yourself in a mouthwatering meal, this salmon tarragon cream recipe is an excellent pick. It is versatile enough to be paired with crispy potatoes or pan-seared peas, but it also goes great with cod or grilled salmon.
You can trust me as a sommelier when I say that this recipe works best with dry white wine. The simplicity of the poached salmon tarragon cream creates a perfect pairing with a light and refreshing bottle of dry white. It elevates the flavors while keeping the wine delicate and subtle enough to complement it, leaving an impressive taste on your palate.
In conclusion, this recipe is the perfect balance of rich, satisfying, and healthy ingredients that come together in just one easy-to-make dish. Whether you’re looking for a fancy meal to impress guests or just want to treat yourself to something delicious, this salmon tarragon cream recipe is an absolute must-try. So, make sure you set aside some time to shop for ingredients and cook up this fantastic dish at home!
White Wine Poached Salmon With Tarragon & Cream (For One) Recipe
- 2 tablespoons unsalted butter
- 4 ounces fresh mushrooms, wiped clean and sliced
- salt & freshly ground black pepper
- 1 1/2 cups dry white wine (or dry white vermouth, or part wine and part water)
- 1 salmon fillet, skinned (about 6 ounces)
- 1/3 cup heavy cream
- 1 tablespoon chopped fresh tarragon (plus more for garnish)
- fresh lemon, quarters to serve
- In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.
- Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm.
- Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon and fresh lemon.
- Serve with rice and a glass of wine.
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