Ingredients
½cupmayonnaise
¼cupchives,minced
2tbspmint,chopped
2tspfresh ginger,finely grated
½tsptarragon,minced
½tspdijon mustard
¼tsplime zest,finely grated
2tsplime juice,fresh
salt and freshly ground pepper
3cupswater
2bay leaves
1cupdry white wine
1shallot
4salmon fillets,skinless
herb flowers
Preparation
In a small bowl, mix the mayonnaise with the chives, mint, ginger, tarragon, mustard, lime zest and juice and season with salt and pepper. Set aside.
In a large skillet, combine the water, bay leaves, wine, shallot and 1 teaspoon salt and bring to a boil. Cover and simmer for 5 minutes.
Season the salmon with salt and pepper. Nestle the fillets in the poaching liquid, cover and cook over low heat for about 6 minutes, until just cooked.
Using a slotted spatula, remove the fillets and pat dry with paper towels before setting them on plates
Sprinkle with herb flowers, serve with the herbed mayonnaise, and enjoy!
