Mixed Greens with Salmon and Mustard Sauce


  • 2 cups dry white wine
  • 1 carrot
  • 2 bay leaves
  • 6 cups mixed greens such as endive, lamb's lettuce, and Bibb
  • 4 five-ounce fresh salmon filets, all skin and bones removed
  • ½ cup extra-virgin olive oil
  • 4 sprigs tarragon
  • + 3 more ingredients
    • ½ cup Dijon mustard
    • 3 cups water
    • ½ teaspoon whole black peppercorns

Combine the liquids in a large pot or skillet. Add 2 tarragon stems (leaves reserved), bay leaves, peppercorns, and carrot. Bring to a boil. Cook until flavorful, 15 to 20 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the...

View full recipe at Epicurious


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