The Secret to This Simple Summer Dinner? A Sauce You’ll Want to Eat on Everything - WSJ

Step 1

Life & WorkFood & DrinkSlow Food Fast

Step 2

Place a medium pan over medium heat and add 1 tablespoon olive oil, 2 tablespoons chopped tarragon, shallot, tomato, white wine, anchovies, vinegar, tomato paste and cayenne. Stir to combine, using spoon to break down tomatoes and anchovies. Cook until sauce reduces and darkens, about 7 minutes. Set aside.Meanwhile, place potatoes in a pot with salted water to cover. Boil until tender, about 15 minutes. Drain and return potatoes to dry pot. Stir in butter, 1 tablespoon oil, Aleppo pepper, coriander, lemon zest and a pinch of salt until evenly coated.As potatoes cook, prepare salmon. Add approximately 3 inches of oil to a wide pot. (You may need more or less oil depending on the thickness of the fillets. Aim to just cover them.) Warm oil over medium heat until fizzy but not bubbling, about 3 to 5 minutes. Season salmon with salt and slide fillets into oil. Poach gently until flaking, about 5 minutes. Carefully remove cooked fillets from oil and set on a plate. Discard any skin.Add ¼ cup of cooled tomato mixture to mayonnaise and stir until well combined. Season with salt to taste. To serve, divide salmon, potatoes and sauce between four plates. Garnish each plate with lemon wedges and fresh tarragon.