Poched Salmon with Cherry Sauce
1 8oz salmon fillet
1 teaspoon lemon juice
1 teaspoon butter
1/4 cup chopped green onions
2-3 fresh thyme leaves
2 sprigs fresh tarragon, leaved and chopped
2 tablespoons balsamic vinegar
2 tablespoons vegetable stock
2 cups Bing cherries, halved and pitted
2 tablespoons extra virgin olive oil
Spread lemon juice and butter onto salmon fillet and bake in a preheated oven 5 minutes for each side at 375°.
Sauté shallots, thyme, and tarragon in olive oil at medium-low heat for 2 minutes, stirring occasionally. Add vinegar and vegetable stock and bring to a simmer, making sure to scrape away any browning bits. Add the cherries and continue stirring for about 3 minutes, allowing the sauce to thicken slightly. Season to taste with salt and pepper.
Spoon sauce over salmon and serve warm. Garnish with a sprig of fresh tarragon