Poached Salmon With Tarragon and Capers (Ww Friendly)

Name: Poached Salmon With Tarragon and Capers (Ww Friendly)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 lemon, ends trimmed, sliced into rounds; 2 tablespoons parsley, chopped, stems reserved; 2 tablespoons tarragon, chopped, stems reserved; 1 large shallot, minced (about 1/4 cup); 1/2 cup white wine; 1/2 cup water; 4 (6 ounce) salmon fillets, centre cut, skinless; 2 tablespoons capers, drained, rinsed and chopped; 1 tablespoon honey; 1 tablespoon olive oil; salt; pepper

Submitted by Abby Girl

"My DH and I practically lick the plates after having this dish. So yummy! Use caution with the poaching time...we cooked ours for 8 minutes and it was slightly overcooked. This dish was 7 points on Weight Watchers"

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Ready In:: 50mins
Ingredients:: 12
Serves:: 4

ingredients

1 lemon, ends trimmed, sliced into rounds
2 tablespoons parsley, chopped, stems reserved
2 tablespoons tarragon, chopped, stems reserved
1 large shallot, minced (about 1/4 cup)
¹⁄₂ cup white wine
¹⁄₂ cup water
4 (6 ounce) salmon fillets, centre cut, skinless
2 tablespoons capers, drained, rinsed and chopped
1 tablespoon honey
1 tablespoon olive oil
salt
pepper

directions

Arrange the lemon slices in a single layer over the bottom of a 12" skillet. Scatter the parsley stems, tarragon stems, and half of the shallot over the lemon slices, then add the wine and water.
Lay the salmon fillets in the skillet, skinned side down, on top of the lemons. Set the skillet over high heat and bring to a simmer. Reduce the heat to low, cover and cook the salmon until the sides are opaque and the thickest part registers 125 degrees on a thermometer, 7 - 12 minutes. Remove the skillet from the heat and, using a spatula, carefully transfer the salmon and lemon slices to a paper towel-lined pate. Tent the salmon loosely with foil and let rest while making the vinaigrette.
Return the skillet to medium high heat and continue to simmer the cooking liquid until it has reduced to about 2 T; 4 - 6 minutes. Meanwhile, combine the remaining shallot, chopped parsley, chopped tarragon, capers, honey and oil in a medium bowl. Strain the reduced cooking liquid through a fine mesh strainer into the bowl with the shallot herb mixture, whisk to combine and season with the salt and pepper to taste.
Season the salmon with 1/8 tsp salt and 1/8 tsp pepper. Using a spatula, carefully transfer the salmon fillets to individual plates, discarding the lemon slices. Pour the vinaigrette over the salmon and serve.