Gather all ingredients before starting the recipe.

Sauce Using Salmon Poaching Liquid

• Combine 1 cup poaching liquid from Poached Salmon and 1 cup heavy cream in a small saucepan.
• Bring to a boil, then reduce the heat to just barely simmering and cook for 20 minutes or until the sauce has been reduced by half.

Stock Using Fresh Ingredients

• Combine 1 3/4 cup dry white wine, 1 cup chicken stock, 2-3 sprigs fresh tarragon or 1 tbsp of dried tarragon, 1/2 bunch fresh dill, 5 whole pepper corns, 1 tsp kosher salt and 1 1/2 cups heavy cream in a medium saucepan. Stir to combine.
• Bring ingredients toa boil and then reduce heat to slow simmer. Cook for 30 minutes or until the liquid is reduced by half.

Serving

• Serve with cold or room temperature poached salmon.