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Poached Salmon with Orange Tarragon Mayonnaise I learned this recipe in a class by
Chef Larry in
San Diego, and it has been a household favorite ever since. One interesting
difference is provided by the use of orange rather than the typical lemon flavor
in this dish. Our favorite salmon comes from CostCo, where the large filets are already skinned and de-boned. These filets are large enough to cut into five or six or more serving pieces. In the photo, I've served the salmon with Swiss chard fresh from our garden. In a large skillet, prepare the poaching liquid for
Combine the ingredients and bring to a simmer. While it's simmering, take a few minutes and make the Orange Tarragon Mayonnaise. Cut the salmon filets into serving size pieces, and use long-nose pliers to remove the pin bones if necessary. (Gently feel the salmon with your fingers, and you'll find the bones.) If the salmon hasn't been skinned yet, it's easiest to do so after it's cooked. The poaching liquid should be just below boiling temperature, so if it's been simmering, turn the heat down a little. Place three or four pieces into the liquid, and let sit for two or three minutes. If they are thick enough to not be completely submerged, use two spatulas to gently turn them over and cook another two or three minutes. Remove from the poaching liquid to plates, and garnish with orange slices and the orange tarragon mayonnaise. 
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