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
  1. Spread lemon juice and butter onto salmon fillet and bake in a preheated oven 5 minutes for each side at 375°.
  2. 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.
  3. Spoon sauce over salmon and serve warm. Garnish with a sprig of fresh tarragon