I have a confession to make…I’m a little scared of eating fish. I used to love it, but I had a bad experience and have since gone into every fish eating moment with fear, expecting that overpowering fishy taste or to chomp down on a bone. Since I know it’s good for us, I force myself to make it but I am always on the lookout for recipes that make fish less fishy. I love Jamie’s fish fry and there are certain fish I can really enjoy, like grouper and tuna, but the mental block has been the worst.
I finally stumbled onto something that the whole family can enjoy and the sauce is fantastic. I mean, fan-freaking-tastic, people! I always double the sauce recipe, as my photos prove, and I am not ashamed. I’ll do it again.
You probably have most of the short ingredient list on hand, so let’s hop to it!
Poached Salmon with Béarnaise Sauce
Servings: 4, unless you live with Andrew and he eats 3/4 of the entire dish.
Prep time: 5 min. Cook time: 8-10 min.
- 1 cup water
- 1/2 cup white wine (dry is best)
- salt and pepper to taste, if desired
- 1/4 cup mayonnaise or Miracle Whip
- 2 TBSP lemon juice
- 1 TBSP Dijon mustard
- 1 tsp sugar
- 1 tsp tarragon, fresh minced or dried
- salt and pepper to taste
In a skillet, bring wine and water to a simmer (add salt, pepper and a dash of Tony’s, if you like), then add the salmon. Cook without boiling for 8 to 10 minutes or until steaks flake easily with a fork. Remove from skillet, divide steaks and keep warm.
In a small saucepan, while the salmon simmers (very poetic, don’t you think?) combine all the sauce ingredients well with a whisk. Cook over medium low heat without boiling, whisking until warmed through. Season with salt and pepper to taste and serve over salmon.