Ingredients
- 4 sprigs tarragon
- 1 whole lemon (sliced into rounds)
- 10 white pearl onions, peeled and sliced
- 20 ounces fresh salmon (four fillets/5 ounces each)
- 1 teaspoon kosher salt
- 3/4 pound green string beans (trimmed)
- 6 radish, sliced into rounds
- 1/4 cup oil (olive oil)
How to Make
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Step 1: In a large skillet combine the lemon, tarragon and 5 onions and enough water to come 2/3 up or that will cover the fish. Bring to a simmer over medium high heat.
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Step 2: Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add salmon to skillet, adding water if needed. Cook for 8-10 minutes or until done. Transfer to a platter to serve. Keep warm.
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Step 3: Meanwhile bring a pot of water to a boil and add green beans. Cook for 3-5 minutes and drain.
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Step 4: In a large salad bowl toss beans, remaining onions, radishes and some chopped tarragon. Squeeze juice from one lemon and drizzle with olive oil. Toss.
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Step 5: Serve salmon with salad.
Tips & Variations
- Skillet deep enough for poaching fish.
We hope you enjoy this recipe!
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