How to Make It
Squeeze lemon halves into a high-sided sauté pan or Dutch oven, then add squeezed lemon halves to pan. Add 4 cups water, wine, peppercorns, bay leaves, shallots, and 1 tablespoon of the salt. Bring to a boil over medium-high; cover, reduce heat to medium-low, and simmer 10 minutes. (Adjust heat if needed to make sure liquid is barely steaming with a temperature of about 145°F.)
Add salmon to pan, cover, and cook until a thermometer inserted in fish registers 125°F to 130°F, 10 to 12 minutes. Transfer salmon to a large plate lined with paper towels. Remove and discard any whole peppercorns or bay leaves clinging to fish. Sprinkle fish with ½ teaspoon of the salt. (To serve salmon cold, chill in the refrigerator 30 minutes.)
Stir together yogurt, tarragon, lemon juice, pepper, and remaining ¼ teaspoon salt. If desired, sprinkle fillets with chopped tarragon. Serve with sauce.
Also appeared in: Health, May, 2020