Poached Salmon with Mushrooms, Tarragon, and Cream

Serves 1

2 T unsalted butter
4 oz fresh mushrooms, wiped clean and sliced
Salt and freshly ground black pepper
1 1/2 cups dry white wine, dry white vermouth, or part winea nd part water
1 salmon fillet, about 6 oz, skinned
1/3 cup heavy cream
1 T chopped fresh tarragon, plus more for garnish

In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.

Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover the pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate; keep warm.

Add the cream and 1 T tarragon to the poaching liquid and reduce over high heat to a slightly syrupy sauce. Add the mushrooms and warm through. Spoon the sauce over the salmon. Garnish with a bit more tarragon.

From Solo Suppers, by Joyce Goldstein.