Prep Time: 15 minutes, plus 45 minutes chilling time
Cook Time: 10 minutes
Make-Ahead: Salmon can be poached up to 4 hours ahead, uncovered and refrigerated.
4 sprigs fresh tarragon
4 shallots, peeled, thinly sliced
Four 6-oz. salmon fillets, thawed, patted dry
8 oz. thin green beans, trimmed
8 oz. thin yellow wax beans, trimmed
2 tbs. butter
2 radishes, sliced into paper-thin rounds
- Remove leaves from tarragon and coarsely chop. Reserve stems.
- Thinly slice 1 lemon crosswise. In large frying pan, combine sliced lemon, tarragon stems, 1/3 shallots, and enough cold water to come halfway up sides of pan. Cover and bring to simmer over medium-high heat.
- Season salmon with salt and pepper. Lay fillets in pan and add hot water as needed to submerge them completely. Cover, reduce heat to low, and cook salmon, without simmering, 7 minutes, or until opaque with rosy center when flaked in thickest part with tip of small knife. Using slotted spatula, transfer salmon fillets to baking sheet. Refrigerate, uncovered, for 45 minutes, or until cold.
- Meanwhile, bring large pot of salted water to boil. Add green and yellow beans and cook 3 minutes, or until crisp-tender. Drain well, then plunge beans into large bowl of ice water to cool. Drain well and pat dry with paper towels.
- In large bowl, toss beans, radishes, and remaining shallots with chopped tarragon. Grate zest from 1 lemon over salad. Squeeze juice from lemon and add to bowl. Drizzle with olive oil and toss to coat. Season with salt and pepper.
- Divide salad among 4 dinner plates and top with salmon fillets.