First -- Make Your Sauce and Rinse Your Produce
Rinse, thoroughly dry and strip leaves from stems. Coarsely chop. You will need 2-3 tbsps of chopped tarragon.
- 1 garlic clove peeled and minced
Toss together in a small bowl.
- 1 8 oz container Greek Yogurt
Add yogurt and a pinch of kosher salt to herbs and stir. Taste to make sure you are satisfied with the flavors. Set aside.
Rinse and put them in a collander to drain. Then place them in a serving bowl for later. Do not refrigerate them.
Rinse and put them in a collander in the sink to drain.
Second -- Get Your Poaching Liquid Ready
Add to a 10-12 inch sautée pan (that can be covered with a lid) 8 cups of water and 1/2 cup of lemon juice. Cut up the peel of one lemon and also add that to the pan. Bring to a boil and immediately lower heat under the pan.
By leaving the sauce at room temperature until you are ready to serve it the flavors will marry.
This will fit up to four 6 oz salmon fillets or one 1 1/2 pound fillet. The key is to make sure that your fish is immersed in the poaching liquid. If the fish is not immersed add only enough water to cover the fish.
Third -- Make Your Rice Pilaf
- 1 shallot peeled and chopped
On medium low heat, melt the butter in the sauce pan you will use to cook the rice. Saute the shallot until translucent. It should take no more than 3-5 mintues.
Over medium low heat add rice to a a small non-stick saute pan. Saute for 2-3 minutes to release the flavors of the rice grains. You don't want the rice to brown or take on any color. Add to sauce pan with shallots.
Add to sauce pan, stir, turn the heat under the sauce pan to the lowest level possible and follow directions for cooking on the box of rice.
Last -- Make your Sugar Snap Peas
With a paper towel pat dry any remaining water from the sugar snap peas. If you don't dry them they will splatter when you put them in the saute pan.
Melt over medium heat in a large saute pan until bubbly but not brown. Carefully add sugar snap peas and occasionally stir so that they are completely coated with the butter. Saute for 5 minutes and turn heat off. They should be crispy tender. Sprinkle with salt and freshly ground pepper to taste.
Fourth -- Poach the Salmon Fillets
Ten minutes after you put the lid on the rice to cook, return the poaching liquid to a boil. Gently immerse the salmon fillets in the liquid and turn the heat under the pan to the lowest level possible. Cover fish and set your timer for ten minutes. When the timer goes off reset for five minutes and start to prepare your sugar snap peas.
Don't give into temptation and peek at your rice to see how it's doing. By lifting the lid you release the steam and will end up with sticky rather than fluffy rice.
Yes! I finally have a shortcut to add to a recipe. I don't saute the rice separately. I throw the rice in with the shallots once they are transluscent and saute it for a few minutes. Oh wait, in a non-stick saute pan, I toast pine nuts to add to the pilaf once it's cooked. So maybe it's not a shortcut after all.
Mimi's pine nuts would not fly with my boys when they were growing up. One or another would say: "But, I don't like pine nuts mom." You get the picture. No pine nuts in my pilaf!
Everything will be ready at the same time. Fluff the rice with a fork and add the pine nuts (if you made them).
Carefully lift the salmon fillets from the poaching liquid and place on a paper towel lined tray. So the fish isn't "swimming" in liquid on the dinner plates.
Plate the salmon, rice pilaf and sugar snap peas and top each fillet with one tablespoon of the creamy lemon tarragon sauce. Serve the extra sauce on the table while you are eating.
Melted Chocolate for Strawberries
This is so easy you can wait to do it after you have dinner. If you don't have a double boiler (and many people don't) simply go through your metal or heat proof bowls and find one that rests on the rim of one of your sauce pans with the bowl fitting 1/2 - 3/4 of the way into the sauce pan. Now, put water in the sauce pan but just enough so it doesn't touch the bottom of the bowl. (Feel the outside of the bottom of the bowl, if it's wet, too much water.) Bring the water to a boil, heating up the bowl.
Now, put 1/2 of the bag of chocolate chips in the bowl and just let them melt. You can watch it and stir them occasionally. (If you like you can even put a couple of tablespoons of room temperature heavy cream in with the chocolate and whisk it around.) When it's all melted and gooey, pour the chocolate into a small bowl and surround with your strawberries for dipping.
Will your berries look that perfect? Oh who really cares?!? It's a midweek celebration. They'll still taste delicious.
Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays
The Week is Half Over Let's Celebrate!