Poached Salmon With A Mustard Vinaigrette

FOR THE VINAIGRETTE

Step 1: Add the vinegar, shallot, mustard, cream, lemon juice, and dill to a blender or small food processor and blend until well combined. Slowly drizzle in the oil and continue to blend until the texture is creamy and thick. Season with salt, pepper, and a pinch of sugar and refrigerate until ready to use. Note: After you squeeze the lemon, save it - the juice will be used in the vinaigrette, but the leftover rind will be using the poaching liquid.

FOR THE POACHING LIQUID

Step 2: The amount of liquid will depend on the size pan and the size of your fish fillets. I prefer to use a medium size saute pan with a lid, but you can use any type of pan you like as long as it has a lid. A pan works much better than a pot for this method. I prefer to poach in approximately 3/4" of liquid - so use equal parts white wine and vegetable or chicken broth to equal that 3/4" amount of liquid in your pan. Also, add the onion, garlic, reserved lemon rind, peppercorns and dill. Bring to a light boil, immediately reduce to low, cover, and simmer 2 minutes.

FOR THE SALMON

Step 3: Let the salmon come almost to room temperature. Add the salmon to the warm poaching liquid. Bring back up to a light boil; and once again, reduce to medium low heat, cover, and poach 5-10 minutes until the salmon becomes firm and opaque. Cooking times will vary depending on the thickness of the fish.

Step 4: Salad and Serve ... As the salmon cooks, plate the arugula and red onion. Remove the salmon from the poaching liquid with a slotted spoon so it can drain, remove the skin (if you want, I do) and serve on top of the arugula. Finish by drizzling the mustard vinaigrette over the fish and salad. Garnish with fresh dill if you want. ENJOY!