Poached Salmon with Tarragon Sauce

Poached Salmon with Tarragon Sauce
This is great for company but you can half the recipe for dinner for the family.

Sauce:

• 2 large bunches of fresh tarragon(that is about 1 oz)
• 1/4 cup fresh chives chopped
• 1 LARGE shallot
• 1/2 cup fresh parsley (flat leafed)
• 1/2 cup mayo
• 1/2 cup sour cream
• 2 tsp. dijon mustard

To poach salmon:

• 2 cups white wine ( dry works better)
• 2 1/2 cups water
• 2 1/2 to 3 lb salmon fillet with skin

Make the sauce: 

1. Pick off tarragon leaves to measure one cup ( do not pack down).
2. Coarsely chop the shallot. In a food processor or blender put the tarragon, chives, and shallot and puree. Add remaining ingredients and blend until smooth and then salt and pepper to taste.
3. In a deep 10 inch skillet bring the water and wine to a simmer covered. Cut salmon into 6 pieces and season with salt and pepper. 
4. Sub merge 3 pieces skin side down (add some hot water to cover salmon if needed) cover and poach at a bare simmer 8 minutes. 
5. Transfer salmon with a slotted spoon to a platter. (the recipe calls for it to cool, but I like to keep it warm by putting a plate over it). 
6. Cook remaining salmon the same way. Transfer to the platter and top with sauce. Serve with snow peas sautéed with garlic and oil.