PAN SEARED SALMON WITH TARRAGON CREAM
Make and share this Pan Seared Salmon With Tarragon Cream recipe from Food.com.
Provided by AmandaInOz
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Season salmon on both sides with salt and pepper.
- Heat oil in a frying pan until fairly hot.
- Add salmon flesh side down, and fry quickly for about 3 minutes until lightly browned. Turn over and fry skin side for 2 minutes.
- Transfer to an ovenproof dish just big enough to take the salmon in a single layer and sprinkle over the shallot and the tarragon. Spoon over cream and salt and pepper to taste.
- Cook in the oven for 12-15 minutes, until the salmon is cooked.
- Sprinkle with parsley. Transfer to warm plates and garnish with lemon wedges.
Nutrition Facts : Calories 598.1, Fat 33.9, SaturatedFat 12.6, Cholesterol 223.6, Sodium 235, Carbohydrate 5.5, Fiber 0.5, Sugar 0.1, Protein 65.7
PAN-FRIED SALMON WITH TARRAGON AND CREAM SAUCE
Steps:
- For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate.
- For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs.
- To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate.
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.
Provided by JackieOhNo
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 315.8, Fat 17.6, SaturatedFat 8.3, Cholesterol 119.2, Sodium 252.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 34.4
SALMON WITH TARRAGON CREAM SAUCE
This is one of my favourite ways to serve salmon.I often serve this to dinner guests with green beans almondine and a rice pilaf; fast, easy and elegant. Great for a week night meal too.The prep time includes the marinating of the fish.
Provided by Carrie Ann
Categories Weeknight
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together orange juice, viniagrette dressing and tarragon.
- Pour into a shallow baking dish.
- Add salmon and turn to coat both sides.
- Cover and refrigerate 1 hour to marinate.
- Remove salmon from dish and pour marinade into a small saucepan.
- Return salmon to dish.
- Bake salmon at 450 degrees for 15 minutes or until it flakes easily with a fork.
- While fish is cooking, bring the marinade to a boil.
- Reduce the heat to low and simmer for 5 minutes.
- Add the sour cream and cook until heated through.
- Stir, and let stand for 5 minutes.
- Serve over salmon.
SALMON WITH TARRAGON SAUCE
Here's a fast and foolproof microwave method for tender salmon steaks covered with a distinctive Dijon and green onion sauce. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place salmon in a greased 2-qt. microwave-safe dish; sprinkle with salt and pepper. Pour wine over top. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Remove salmon and keep warm., Add butter and onion to the pan juices; cover and microwave on high for 1 minute. Stir in the flour, mustard and tarragon until blended; gradually stir in milk. Cook, uncovered for 1-2 minutes or until thickened; stirring every 30 seconds. Serve with salmon.
Nutrition Facts : Calories 372 calories, Fat 22g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 319mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 36g protein.
POACHED SALMON WITH TARRAGON
Lightly poach salmon fillets and serve with creamy green beans and baby new potatoes for a light meal
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 383 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
TROUT/SALMON FILLETS WITH TARRAGON CREAM SAUCE
From "20-Minute Cookbook" by Steven Wheeler I have only made this with trout and have thouroughly enjoyed the delicate flavour of the sauce. For those who can't imagine cooked cucumber...give it a try you might be pleasantly surprised.
Provided by Lambkyns
Categories Trout
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large frying pan, season fillets and cook for 6 minutes, turning once.
- Transfer to plate, cover and keep warm.
- To make the sauce, add the green onions and cucumber to the pan, and cook over a gentle heat, stirring until soft but not coloured.
- Remove pan from heat and stir in flour.
- Return to heat and pour in cream and sherry/wine (if using).
- Simmer to thicken, stirring continuously.
- Add the chopped tarragon and tomato, and season to taste.
- Spoon the sauce over the fillets.
- Serve with buttered new potatoes and green beans.
Nutrition Facts : Calories 268.9, Fat 19, SaturatedFat 9.4, Cholesterol 87.5, Sodium 112.8, Carbohydrate 6.3, Fiber 0.9, Sugar 1.7, Protein 18.8
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