Salmon With Tarragon Sauce
"This is simple, elegant but ,best of all, it is low calorie!! Great for when you want something on the sophisticated side but don't need the guilt."
photo by Mrs Goodall
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 tablespoons butter
- 1 1⁄2 lbs salmon fillets
- salt, to taste
- 1⁄4 cup white wine
- 1⁄2 teaspoon dried tarragon
- 4 teaspoons Dijon mustard
directions
- Preheat oven to 400 degrees.
- Melt 2 T. of the butter in a roasting pan large enough to hold the fish.
- Put the fish in the butter and turn to coat. Sprinkle with salt.
- Bake 20 minutes, turning once.
- Meanwhile, in small saucepan, combine wine, tarragon, and mustard and bring to a boil over medium heat. Simmer for 2 minutes.
- Remove from heat and swirl in the 2 T. remaining butter until melted.
- Divide fish into 4 servings and top with the sauce.
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Reviews
-
The sockeye salmon I already had going on the grill which was basted in olive oil with salt, pepper, dried tarragon and dried lemon peel. A thought came to mind that the fish would need something else like a sauce. So after a quick google search, this is the first recipe that came up and so I went with it. What a wonderful surprise and such great luck! I will keep this recipe always! The sauce took 5 minutes to throw together including rushing around gathering the ingredients. It was literally on the plate with the salmon still hot off the grill in FIVE MINUTES! And it tastes amazing! The only thing I changed was replacing the butter with 2 tablespoons of Olive Scene butter flavor olive oil. This is simply an amazing sauce. Thank you! I will make it again and again. -
I followed the recipe as written. My husband doesn't care for sauces but I was surprised when he said it was a keeper. This was a pleasant change from plain old lemon butter, which is the only way he likes it. Makes dinner a bit more exciting for me! -
We absolutely loved this salmon dish. The only change I made was to use some fresh tarragon -- it really adds a wonderful taste to the dish. Simple ingredients with great flavor. Made for the FYC tag game.
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Yum! So good and easy!! I used fresh tarragon (doubled the amount of the dried). Will make this again. Thanks for posting. Made for Culinary Quest FP 2014. -
wow oh wow this is good easy too make this cakepops on parade pnw leg of quest the tarragon with the mustard was wicked good
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
