Poached Salmon Salad with Tarragon Vinaigrette

Ingredients

Based on 6 servings per recipe.

• 1 quart water
• 1/2 cup dry white wine
• 10 black peppercorns
• 4 allspice (whole)
• 1 bay leaf
• 3 tablespoons lemon juice
• 24 ounces salmon, poached
• 2 Belgian endive, medium sized heads
• 4 cups curly endive leaves, lightly packed
• 2 cups watercress sprigs, lightly packed
• 1 bell pepper
• see recipe below Tarragon Vinaigrette Dressing
• 1/3 cup white wine vinegar
• 1 tablespoon dijon mustard
• 1 1/2 tablespoons fresh tarragon, minced
• 1 tablespoon sugar
• 1/3 cup olive or vegetable oil

Preparation

1. In a 12- to 14-inch frying pan, combine water, dry white wine, black peppercorns, whole allspice, bay leaf, and lemon juice.
2. Bring to a boil over high heat, then cover and simmer for 15 minutes.
3. Add salmon steaks, cover, return to simmer, and cook until fish is no longer translucent in center (cut to test), about 8 minutes.
4. Lift salmon from liquid and let cool.
5. Serve salmon steaks cold on a bed of vegetables and dress with vinaigrette.
6. If made ahead, cover and chill overnight.
7. For Tarragon Vinaigrette Dressing- In a bowl, mix white wine vinegar, Dijon mustard, minced fresh tarragon, and sugar.
8. Whisking rapidly, gradually add the oil.