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Poached Salmon with Herbed Mayonnaise
© Sneh Roy

Poached Salmon with Herbed Mayonnaise

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  1. 1/2 cup mayonnaise
  2. 1/4 cup minced chives
  3. 2 tablespoons chopped mint
  4. 2 teaspoons finely grated fresh ginger
  5. 1/2 teaspoon minced tarragon
  6. 1/2 teaspoon Dijon mustard
  7. 1/4 teaspoon finely grated lime zest
  8. 2 teaspoons fresh lime juice
  9. Salt and freshly ground pepper
  10. 3 cups water
  11. 2 bay leaves
  12. 1 cup dry white wine
  13. 1 medium shallot, thinly sliced
  14. Four 6-ounce skinless salmon fillets
  15. Herb flowers, optional, for garnish, such as chive, sage and mint
  1. In a small bowl, mix the mayonnaise with the chives, mint, ginger, tarragon, mustard, lime zest and juice and season with salt and pepper.
  2. In a large skillet, combine the water, bay leaves, wine, shallot and 1 teaspoon salt and bring to a boil. Cover and simmer for 5 minutes. Season the salmon with salt and pepper. Nestle the fillets in the poaching liquid, cover and cook over low heat until just cooked, about 6 minutes. Using a slotted spatula, remove the fillets and pat dry with paper towels before setting them on plates. Sprinkle with herb flowers and pass the herbed mayonnaise at the table.
Make Ahead The herbed mayonnaise and poached salmon can be refrigerated overnight. Serve lightly chilled.
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