Poached salmon with tarragon mayonnaise from Mark Bittman's Kitchen Matrix: Visual Recipes to Make Cooking Easier Than Ever (page 142) by Mark Bittman

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Notes about this recipe

  • lorloff on March 20, 2018

    Bittman’s technique for poaching salmon is foolproof. I used the version in his Fish cookbook and the sauce from here. I used home made court bouillon which I had frozen. Served the salmon at a dinner party and it was a big hit. I made two sauces this one with tarragon and then one with basil and garlic. Will make again.

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