Recipes Poached Salmon in a Fresh Herb and Spring Pea Broth 1 Review More Amazing Salmon Recipes By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR.Experience: Melissa Clark's introduction to the world of culinary journalism came while she was pursuing her MFA from Columbia University, where she took a food writing course taught by Betty Fussell. Upon graduation, Melissa worked catering and front-of-house restaurant jobs, did freelance writing for publications such as Time Out New York, and began developing recipes.Melissa has been writing for The New York Times since 2007. She's been a staff writer there since 2012, turning out her weekly column, A Good Appetite, and writing about 65 recipes for the paper each year.Melissa has authored more than 40 cookbooks, including collaborations with renowned chefs Daniel Boulud, David Bouley, and Claudia Fleming. Her work has been recognized with awards from the James Beard Foundation and the IACP.In 2019, Melissa hosted her own podcast, Weeknight Kitchen with Melissa Clark. She has been featured as a judge on Iron Chef America and regularly appears on the Today show, Rachael Ray, and NPR's The Splendid Table. Food & Wine's Editorial Guidelines Updated on December 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Yield: 6 Ingredients 1 bunch tarragon, 1 tablespoon chopped 1 bunch chives, 1 tablespoon chopped 3 cups water 1 cup dry white wine 1 cup flat-leaf parsley leaves 3 medium scallions, white and tender green parts, cut into thirds 2 celery ribs with leaves, cut into thirds 2 garlic cloves, smashed 2 thyme sprigs 1 teaspoon coriander seeds 1/2 teaspoon black peppercorns One 1 1/2-by- 1/2-inch strip of lemon zest Kosher salt Six 6-ounce skinless center-cut salmon fillets 1 cup fresh shelled peas or frozen baby peas 1/4 cup extra-virgin olive oil Directions In a medium saucepan, combine the unchopped tarragon and chives with the water, wine, parsley leaves, scallions, celery, garlic, thyme, coriander seeds, peppercorns, lemon zest and 1 teaspoon of salt. Bring to a boil, then reduce the heat to moderate and simmer the broth for 20 minutes. Strain the vegetable-herb broth into a very large skillet; discard the solids. Bring the vegetable-herb broth to a simmer. Season the salmon with salt and carefully add the fillets to the skillet, skinned side up. Bring the broth back to a simmer. Cover the skillet and reduce the heat to moderately low. Cook the salmon for 3 minutes, then turn the fillets and add the fresh peas. Cover and cook until the peas are bright green and the salmon is barely cooked through, about 4 minutes. Using a slotted spoon, transfer the salmon to shallow bowls and scatter the peas on top. Whisk the olive oil into the broth. Pour the broth over the salmon, sprinkle with the chopped tarragon and chives and serve. Make Ahead The vegetable-herb broth can be refrigerated for up to 3 days. Suggested Pairing A savory Alsace Pinot Gris is assertive enough to stand up to the sharp flavors in the fennel salad and acidic enough to balance the rich salmon. Rate it Print