White Wine Poached Salmon with Tarragon & Cream (For One)

There’s a particular kind of magic that happens when you cook for yourself. It’s not about obligation or necessity; it’s an act of self-care, a quiet indulgence. I remember the first time I made this dish, years ago, tucked away in a tiny apartment kitchen. The aroma of simmering white wine, the gentle blush of salmon turning opaque, and the bright, anise-like perfume of fresh tarragon – it was a symphony for one. It transformed a simple weeknight meal into an elegant escape, proving that even the most solitary of suppers can be a luxurious affair. This recipe, a gem from Joyce Goldstein’s “Solo Suppers,” is a testament to that belief, offering sophistication without fuss, and flavor in every tender bite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 1
• Yield: 1 salmon fillet with sauce
• Dietary Type: Pescatarian

Ingredients

• 2 tablespoons unsalted butter
• 4 ounces fresh mushrooms, wiped clean and sliced
• Salt & freshly ground black pepper to taste
• 1 ½ cups dry white wine (or dry white vermouth, or part wine and part water)
• 1 salmon fillet, skinned (about 6 ounces)
• ⅓ cup heavy cream
• 1 tablespoon chopped fresh tarragon (plus more for garnish)
• Fresh lemon, cut into quarters to serve

Equipment Needed

• Small skillet
• Medium saucepan (large enough to hold the salmon fillet)
• Slotted skimmer or slotted spoon
• Warmed plate

Instructions

1. Begin by preparing your aromatics and flavor base. In a small skillet, melt the unsalted butter over high heat. Once the butter is shimmering, add the sliced fresh mushrooms. Sauté the mushrooms, stirring occasionally, until they begin to release their liquid and soften, which should take about 5 minutes.
2. Remove the skillet from the heat. Season the sautéed mushrooms generously with salt and freshly ground black pepper to your personal preference. Set them aside.
3. Now, it’s time to create the poaching liquid. Pour the dry white wine (or your chosen wine-based liquid) into a medium saucepan. Ensure the saucepan is large enough to comfortably hold the salmon fillet in a single layer.
4. Bring the wine to a gentle simmer over medium heat. Once simmering, carefully slip the skinned salmon fillet into the liquid.
5. Cover the saucepan and poach the salmon gently over low heat. The key here is a gentle poach, not a rolling boil, to ensure the salmon remains tender and moist.
6. Cook the salmon until it is done. You can test for doneness by piercing the thickest part of the fillet with the tip of a sharp knife; it should appear opaque. This process will typically take between 8 and 10 minutes, depending on the thickness of your fillet.
7. Once the salmon is cooked through, carefully remove it from the poaching liquid using a slotted skimmer or a slotted spoon. Gently place the poached salmon onto a warmed plate and keep it warm while you finish the sauce.
8. Return the saucepan with the poaching liquid to the heat. Add the heavy cream and the 1 tablespoon of chopped fresh tarragon to the poaching liquid.
9. Increase the heat to high and allow the sauce to reduce. Continue to cook, stirring occasionally, until the sauce has thickened to a syrupy consistency. This concentrated liquid will capture all the lovely flavors.
10. Add the reserved sautéed mushrooms to the reduced sauce. Stir them through and warm them up for a minute or two.
11. To serve, spoon the luscious tarragon and mushroom sauce generously over the warm salmon fillet.
12. Garnish with a sprinkle of more fresh tarragon for an extra burst of aroma and visual appeal.
13. Serve immediately with fresh lemon quarters on the side, ready to be squeezed over the fish for a touch of brightness. This dish is wonderfully complemented by a side of steamed rice or a light green salad.

Expert Tips & Tricks

The beauty of this recipe lies in its simplicity, but a few nuanced touches can elevate it further. When selecting your mushrooms, opt for fresh ones; cremini or button mushrooms work wonderfully, but shiitake can offer a deeper, earthier flavor if you prefer. Make sure to wipe them clean rather than washing, as they can absorb excess water, which might dilute the sauté. For the wine, a crisp, unoaked white like a Sauvignon Blanc or Pinot Grigio is ideal. If you’re concerned about alcohol content, using half wine and half water is a perfectly acceptable substitute that still imparts a delicate flavor. When poaching the salmon, resist the urge to let the liquid boil vigorously; a gentle simmer ensures a delicate, flaky texture. If your salmon fillet is particularly thick, you might need to adjust the poaching time slightly, so always test for doneness. Warming your serving plate is a small step that makes a big difference, keeping your beautiful salmon warm for a few extra precious minutes.

Serving & Storage Suggestions

This dish is best enjoyed immediately after preparation, showcasing the delicate texture of the poached salmon and the velvety richness of the tarragon cream sauce. It’s a perfect solo meal, best paired with a simple side of steamed basmati rice, couscous, or a light, crisp green salad dressed with a lemon vinaigrette. A chilled glass of the same white wine used in the poaching liquid makes for an elegant accompaniment.

As this recipe is designed for one, storage is usually not a primary concern. However, if you find yourself with a small amount of leftover sauce, it can be stored in an airtight container in the refrigerator for up to 2 days. It’s not ideal to store the cooked salmon for extended periods, as it can lose its delicate texture upon reheating. If you must reheat, do so very gently, perhaps by spooning some of the leftover sauce over the salmon in a warm oven or a very low skillet, just until warmed through. It’s best to prepare this dish fresh whenever possible.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	560 kcal	28%
Total Fat	38 g	49%
Saturated Fat	22 g	110%
Cholesterol	140 mg	47%
Sodium	150 mg	7%
Total Carbohydrate	10 g	4%
Dietary Fiber	1 g	4%
Sugars	5 g	10%
Protein	35 g	70%

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Variations & Substitutions

While this recipe shines with its classic components, there’s always room for personal flair. For an herbaceous twist, consider adding a sprig of dill to the poaching liquid, or substituting some of the tarragon with fresh chives for a milder oniony note. If you’re not a fan of mushrooms, you can omit them entirely, or substitute with thinly sliced leeks or shallots, sautéed until tender. For a touch of acidity, a squeeze of lemon juice can be added to the sauce just before serving, in addition to the wedges for the table. If you have a dairy intolerance, you could explore using a rich, unsweetened cashew cream or a full-fat coconut milk (though this will impart a distinct coconut flavor) as a substitute for the heavy cream, understanding that the texture might be slightly different.

FAQs

Q: Can I use frozen salmon instead of fresh?
A: Yes, you can use frozen salmon, but ensure it is fully thawed before poaching. Place it in the refrigerator overnight to thaw gradually for the best texture.

Q: What kind of dry white wine is best for poaching salmon?
A: A crisp, dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay works wonderfully. Avoid sweet or heavily oaked wines, as they can overpower the delicate salmon flavor.

Q: How do I know if the salmon is perfectly poached?
A: The salmon is done when it is opaque throughout and flakes easily when gently pressed with a fork or pierced with a knife. Avoid overcooking, which can lead to dry, tough fish.

Q: Can I make the sauce ahead of time?
A: The sauce is best made just before serving to maintain its fresh flavors and optimal consistency. However, you can sauté the mushrooms and have the poaching liquid ready.

Q: Is tarragon absolutely essential for this dish?
A: Tarragon provides a unique, slightly anise-like flavor that is characteristic of this dish. However, if you cannot find it, fresh dill or chives can be used as alternatives, though they will alter the flavor profile.

This White Wine Poached Salmon with Tarragon & Cream is more than just a recipe; it’s an invitation to savor the simple pleasures of cooking for yourself. It’s a reminder that a single portion can be as artfully prepared and deeply satisfying as any grand feast. I encourage you to try it, to embrace the quiet moments in the kitchen, and to relish in the delicious reward. Share your experience, perhaps with a loved one or simply with yourself, and enjoy the elegant simplicity of this exquisite dish.