SO EASY Succulent Poached Salmon with Béarnaise Sauce

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.

Ingredients

• 1 cup water
• 1/2 cup white wine (dry is best)
• salt and pepper to taste, if desired

Béarnaise Sauce:

• 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.