Poached Salmon with Tarragon Green Beans and Potatoes

Name: Poached Salmon with Tarragon Green Beans and Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 pound salmon fillet (skinless, cut into portions); 1.5 pound baby Yukon Gold potatoes (halved); 1.5 pound green beans (trimmed); 1 tablespoon olive oil (extra virgin); 2 lemons (1 sliced, 1 juiced); 2 tablespoon fresh tarragon (chopped); 2 piece fresh thyme; 0.5 teaspoon salt; 0.25 teaspoon white pepper (ground)

Wild salmon fillets gently poached in a lemon-herb court bouillon, accompanied by boiled baby potatoes and tender tarragon-tossed green beans.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 6
Cuisine: French
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sodium
Low-Fat
Low-Saturated-Fat
Low-Cholesterol
Low-Sugar
High-Fiber
Halal
Kosher
Low-Calorie

Ingredients

1.5 pound salmon fillet (skinless, cut into portions)
1.5 pound baby Yukon Gold potatoes (halved)
1.5 pound green beans (trimmed)
1 tablespoon olive oil (extra virgin)
2 lemons (1 sliced, 1 juiced)
2 tablespoon fresh tarragon (chopped)
2 piece fresh thyme
0.5 teaspoon salt
0.25 teaspoon white pepper (ground)

Instructions

Place halved baby potatoes in a medium pot covered with cold water. Bring to a boil over medium-high heat and cook for 12 to 14 minutes until tender when pierced with a fork. Drain and return to warm pot.
In a wide skillet, combine 3 cups of water, lemon slices, fresh thyme sprigs, and ground white pepper. Bring to a gentle simmer over medium heat.
Gently lower the salmon fillets into the simmering liquid. Reduce heat to low, cover, and poach gently for 8 to 10 minutes until fish is cooked through and registers 145 degrees F on an instant-read thermometer.
While salmon poaches, steam trimmed green beans for 5 minutes until tender-crisp. Toss green beans and drained potatoes with olive oil, fresh lemon juice, chopped fresh tarragon, and salt.
Carefully remove salmon fillets with a slotted spatula. Serve each salmon fillet over the tarragon potatoes and green beans with poaching lemon slices on the side.

Notes

Poaching wild salmon at a low simmer prevents drying out while keeping total fat well within healthy guidelines.

Nutrition (per serving)

Calories: 310
Protein: 28 g
Carbohydrates: 29 g
Fat: 10 g
Fiber: 8 g
Sodium: 280 mg
Saturated Fat: 1.6 g
Sugar: 3.4 g
Cholesterol: 55 mg