[Foodie Friday Recipe] Salmon with Rhubarb Sauce & Tarragon Mayo

Get a little fancy to celebrate spring with this delicately poached salmon with rhubarb sauce & homemade tarragon mayo…

Looking for something a little lighter to celebrate spring? You can’t go wrong with salmon! This elegant recipe has plenty of fresh and springy flavors to delight the tastebuds. Delicately poached salmon accompanied by tangy rhubarb sauce and homemade tarragon mayo makes a perfect spring supper, and it’s also fancy enough for a brunch or special occasion.

Prepare the salmon first, as it will need to sit in the poaching liquid for several hours. In the meantime, you can prep the sauces and pickled onions and set aside, and then you’ll be able to get the meal on the table quite quickly once the salmon is ready.

Serve with a fresh, green salad and a side of buttered new potatoes, and you’ve got a healthy, quick, and delicious meal to enjoy with family or friends!

Serves: 8-10
Time: 1 hour active + 5 hours cooling time


  • 1 x 2.5 kg whole salmon, cleaned and scaled, from sustainable sources
  • 1 onion
  • 2 carrots
  • 2 sticks of celery
  • 3 fresh bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon pink peppercorns
  • a few sprigs each of fresh flat-leaf parsley, tarragon, chervil, and mint

  • 2 small red onions
  • 4 tablespoons red wine vinegar


  • 5 sticks of forced rhubarb
  • 1 small eating apple
  • 2 tablespoons runny honey
  • 1 fresh bay leaf
  • 3 whole cloves
  • 1 splash of red wine vinegar
  • 1 orange


  • 200 g fresh tarragon
  • 300 ml oil (a mixture of olive and avocado oil works well)
  • 2 large free-range egg yolks
  • 1 heaped teaspoon Dijon mustard
  • 1-2 tablespoons white wine vinegar
  • ½ a lemon


  • To poach the salmon, place it in a fish kettle or a large roasting tin. Cover with cold water and place the fish kettle or tin over two burners.
  • Peel and roughly chop the onion and carrots, and trim the celery, then place in the water with the salmon. Add the bay leaves and the black and pink peppercorns, then cover with a lid or tin foil and bring to a boil.
  • Once boiling, switch off the heat and allow the water and salmon to cool – it’ll take around 5 hours.
  • To make the pickled red onions,………………..
See Full Instructions at JamieOliver.com


Image Source: JamieOliver.com


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