Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Sneh Roy

How to Make It

Step 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.

Step 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.

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