Wild Salmon With Champagne Vinaigrette

In a large nonstick pan, heat the olive oil over medium heat. Add the shallots and cook for 3 minutes. Add the broth, vinegar, orange juice and tarragon and bring to a simmer.

Season the salmon with salt and pepper and add the fillets to the simmering liquid. Poach the salmon until it is just cooked, about 4 minutes for thin fillets.

Using a slotted spoon, gently remove the fillets from the liquid and place them on a platter.

Reduce the poaching liquid by half and remove the sprig of tarragon.

In a small bowl, combine the blood orange and orange sections with the red onion.

Arrange the watercress around the salmon. Top each fillet of salmon with a spoonful of the orange and onion mixture. Spoon the reduced cooking liquid over and around the salmon and serve.