And there was salmon at our local market. I suddenly thought of a sauce I used to make when I worked in a restaurant long ago, which then became modified over the years: rice vinegar instead of wine, since I rarely have wine around, tarragon (no, you don't have to use it if you loathe it), and a creamy shallot and butter sauce to spoon over the poached salmon. So it's not officially a Bercy sauce, but close enough to be cousins.
And how good? The salmon was gone in a flash, the new potatoes and wilted spinach took perhaps ten minutes more .
1/4 cup finely chopped shallots
1/2 cup rice vinegar or a mild dill or tarragon vinegar
1 teaspoon fresh lemon juice
1 teaspoon dried tarragon
2 tablespoons roughly chopped Italian parsley
2 pinches kosher salt - about 1/4 teaspoon
Simmer the shallots, lemon juice, and herbs in the vinegar until the liquid is reduced by half.
4 tablespoons unsalted butter
Keep stirring over moderate heat until the sauce is creamy and somewhat thick.
Remove from heat.
A ten inch stainless steel skillet and lid
1-2 pounds of salmon , mine were medium thickness, with the skin on
Place the salmon in the skillet and pour in enough water to come halfway up the sides of the salmon.
Place on moderate heat until water starts simmering, turn down heat and cover .
Poach for about ten minutes, remove from heat.
Use a spatula to remove individual servings to plates, then top with the sauce and serve.
My dearest grandchildren are settling in to their new home in Minneapolis, and there's a great silence and void around here - though yesterday I was able to Skype them , thanks to my computer-literate daughter. What fun! I even got a little tour of Izzie, Frankie and Noah's room, and watched them bounce on the beds.