Poached salmon with tarragon

Directions

1. 1
   Zest the lemon and cut into wedges.
2. 2
   Mix together the crme frache, tarragon, garlic, lemon zest and a squeeze of juice, season to taste and set aside.
3. 3
   Bring a large shallow pan of salted water to the bowl and cook the green beans for 3 mins until just done.
4. 4
   Remove with a slotted spoon, drain and cool under cold running water before tossing with the crme frache mixture.
5. 5
   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.
6. 6
   Remove from the pan and put on kitchen paper before plating up.
7. 7
   Serve with the green beans and baby new potatoes.