Leftover Tuesdays is a food blogging event where you make a dish and make sure you have extra to make a new dish with the leftovers. This is my first entry, and it’s also an idea I’ve had for a while but I never actually made it before – the salad, I mean. It turned out really well.
So one day I made salmon poached in water and white wine with tarragon sauce. Then I used the leftover tarragon sauce and salmon to make salmon salad.
2 cups white wine
2 cups water
1-1/2 pounds salmon
Bring water and wine to a simmer in a large skillet. Season salmon with salt and pepper and poach gently, skin side down, for 8-9 minutes, until just cooked through. To serve, spoon some Tarragon Sauce onto dinner plates and place a serving of salmon on top. Pass remaining sauce at the table, reserving some for the salad.
1/2 cup fresh tarragon, chopped
1/4 cup fresh parsley, chopped
1 large shallot, coarsely chopped
1 cup mayonnaise
1/3 cup white wine vinegar
Put all ingredients in the food processor and process until the sauce is smooth. Season with salt and pepper. May be made one day ahead and chilled.
Salmon Salad with Tarragon Sauce
2 cups leftover poached salmon, flaked
1/4 cup leftover Tarragon Sauce, or to taste
1 stalk celery, finely chopped
Mix celery with tarragon sauce, then gently mix flaked salmon with the sauce. Serve on crackers as an appetizer or on bread or rolls for sandwiches.