Poached Salmon with Herb and Caper Vinaigrette

Name: Poached Salmon with Herb and Caper Vinaigrette
Yield: Serves 4
Ingredients: 2 , lemons; 2 tablespoons, chopped fresh parsley leaves, stems reserved; 2 tablespoons, chopped fresh tarragon leaves, stems reserved; 2 , small shallots, minced (about 4 tablespoons); 1/2 cup, dry white wine; 1/2 cup, water; 1 , skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces (see note); 2 tablespoons, capers, rinsed and roughly chopped; 1 tablespoon, honey; 2 tablespoons, extra-virgin olive oil; , Salt and ground black pepper

Main Courses
Fish & Seafood
Weeknight

Appears in Cook's Illustrated May/June 2008, America's Test Kitchen TV

Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.

SERVES 4

TIME 45 minutes

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