Poached salmon with tarragon

Lightly poach salmon fillets and serve with creamy green beans and baby new potatoes for a light meal
Ingredients
    1 lemon
    200g half-fat crème fraîche
    small pack tarragon, leaves only, chopped
    1 garlic clove, crushed to a paste
    400g green beans, trimmed and halved
    4 salmon fillets
    cooked baby new potatoes, to serve
Method
    Zest the lemon and cut into wedges. Mix together the crème fraîche, tarragon, garlic, lemon zest and a squeeze of juice, season to taste and set aside.
    Bring a large shallow pan of salted water to the bowl and cook the green beans for 3 mins until just done. Remove with a slotted spoon, drain and cool under cold running water before tossing with the crème fraîche mixture.
    Bring the pan back to the boil, then turn the heat down to a very gentle simmer and slide in the salmon pieces. Poach for 8-10 mins or until cooked to your liking. Remove from the pan and put on kitchen paper before plating up. Serve with the green beans and baby new potatoes.
Source: Good Food