Poached Salmon with Tarragon Sauce

• 4 large bunches fresh tarragon (about 1 ounce total)
• 2 large bunches fresh chives (about 2/3 ounces)
• 2 large shallots
• 1 1/2 cups fresh flat-leaf parsley
• 2 cups mayonnaise
• 2/3 cup rice vinegar (not seasoned)
• 4 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper
• 5 cups dry white wine
• 5 cups water
• 1 (6-pound) skin-on salmon fillet
• Kosher salt and freshly ground black pepper
• 1/2 pound cooked sugar snap peas, diagonally cut into thirds, for garnish

1. Make the sauce: Pick enough tarragon leaves to measure 1 cup (do not pack).
2. Chop enough chives to measure 2/3 cup.
3. Coarsely chop shallot.
4. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper.
5. (Sauce may be made 1 day ahead and chilled, covered.
6. Bring sauce to cool room temperature before serving.)
7. Make the salmon: Bring the wine and water to a simmer in a large, deep skillet with a tight-fitting lid.
8. Cut salmon into 12 pieces and season with salt and pepper.
9. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water, if necessary, to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through.
10. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.
11. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.
12. Salmon may be cooked 1 day ahead and chilled, covered.
13. Bring salmon to cool room temperature before serving.
14. When ready to serve, spoon sauce onto a large serving platter or divide among 12 plates and garnish with peas.

tarragon, fresh chives, shallots, parsley, mayonnaise, rice vinegar, mustard, kosher salt, white wine, water, salmon fillet, kosher salt, peas

Taken from www.foodnetwork.com/recipes/poached-salmon-with-tarragon-sauce.html (may not work)