Poached Tarragon Salmon

This recipe takes 10 minutes to prepare and goes great with rice, pasta, or steamed spaghetti squash, a crisp salad with feta and kalamata olives, a loaf of garlic bread and a glass of wine.

• Salmon fillets or steaks
• olive oil to sauté veggies
• 1 small onion, sliced thin
• 1 garlic clove, minced
• 2 Roma tomatoes, chopped coarse
• fresh tarragon leaves, 2-3 sprigs
• fresh parsley, curley or Italian flat leaf, chopped
• a dash of Tabasco
• 1/3 cup white wine or lemon juice

Salt and pepper salmon fillets, sauté onion, garlic, and tomatoes in a little olive oil until aromatic.  Add fresh herbs and Tabasco and cook 2 minutes more.  Deglaze pan with wine or lemon juice, poach salmon in liquid until just barely done, or to your preference.  Top salmon with sauté and serve.   

• note:  cook fish 10 minutes per each inch of thickness.  So if your fillets are 1/2 inch thick, only cook 5 minutes total time, whether you turn them or not.