Ingredients
1/2 c. mayonnaise
1/4 c. minced chives
2 tbsp. Chopped mint
2 tsp. finely grated fresh ginger
1/2 tsp. minced tarragon
1/2 tsp. Dijon mustard
1/4 tsp. finely grated lime zest
2 tsp. fresh lime juice
Salt and freshly ground pepper
3 c. water
2 bay leaves
1 c. dry white wine
1 shallot
4 skinless salmon fillets
Herb flowers
Preparation
Step 1In a small bowl, mix the mayonnaise with the chives, mint, ginger, tarragon, mustard, lime zest and juice and season with salt and pepper.Step 2In 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 until just cooked, about 6 minutes. Using a slotted spatula, remove the fillets and pat dry with paper towels before setting them on plates. Sprinkle with herb flowers and pass the herbed mayonnaise at the table.Step 3Make Ahead: The herbed mayonnaise and poached salmon can be refrigerated overnight. Serve lightly chilled.
