Poached Salamon With Green Bean Salad

We enjoyed this fish recipe - with some changes from the original recipe from redbook magazine based on our preferences and what was on hand.

In a large skillet combine lemon , tarragon and 5 onions and enough water to come 2 / 3 up or that will cover the fish when added.

Bring to a simmer over medium high heat.

Sprinkle salmon with 1 / 2 tsp salt and 1 / 4 tsp pepper.

Add salmon to skillet , adding water if needed to cover.

Cook for 5-10 minutes or until done.

Transfer to a platter when done.

Meanwhile bring a pot of water to a boil and add green beans - cook for 3-5 minutes.

Drain.

In a large salad bowl toss beans , remaining onions , radishes and some chopped tarragon.

Squeeze juice from one lemon and drizzle with olive oil.

Toss.

Serve salmon with salad.

tarragon, lemon, white pearl onions, salmon fillets, kosher salt, green beans, radishes, olive oil