Poached Salmon Salad with Lime-Tarragon Dressing

Poaching is a great way to keep fish moist and flavorful. You may be surprised at how fast the fish cooks. When the salmon turns pink on the outside, wait about 3 to 5 minutes longer and it should be cooked on the inside as well. Poaching times will vary according to the thickness of the fillets. Leaving the skin on during poaching will help keep the fillet intact. To remove the cooked fillet from the pan, carefully place a pair of spatulas under the fish and lift out gently and evenly. Pat gently with paper towels.

Poached Salmon Salad with Lime-Tarragon Dressing


  • 2 pounds salmon fillet with skin intact
  • 1 cup white wine
  • 1 cup fish or chicken broth
  • 1/2 onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 4 handfuls mixed greens
  • 1 large ripe tomato sliced
  • 1 avocado diced
  • 1 cucumber sliced

Dressing (combine all ingredients in a jar with lid and shake to mix)

  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 3 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh tarragon minced (or sub 1/4 teaspoon dried)
  • 2 tablespoons sugar
  • pinch salt


  • In a large skillet over medium-high heat, bring wine and next 4 ingredients to a boil. Reduce heat to simmer and place salmon in liquid. Cover with lid or foil and poach until done, about 10 – 12 minutes. Remove salmon from pan and allow to cool.
  • Remove skin from salmon. Arrange salad ingredients on plates. Top with poached salmon and dressing.

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