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Ingredients

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

Directions

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.