Lately, Isabella and I have been working on new recipes to incoporate fish into our weekly meals. Not everyone in our family likes fish so we tend to lean toward dishes with mild flavored seafare. We found this recipe and used tarragon instead of dill and it was a hit. We served it with a basic mixed green salad lightly dressed with a basic vinagrette. You may choose not to do the salad, but the addition of acid from the vinagrette really pairs well against the creaminess of the sauce and the richness of the salmon. Best of all, it literally took us 30 minutes from start to finish!
Broiled Salmon with Tarragon Tomato Cream Sauce -adapted from Food Network Magazine
Ingredients
- 1 pkg. frozen lima beans
- 1 pkg. frozen peas
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
- 4 6-ounce center-cut salmon fillets
- 1 medium shallot, minced
- 2 1/2 tablespoons white wine vinegar
- 2 tablespoons tomato paste
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh tarragon
Preheat the broiler. Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes. Add the peas, 1/4 teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes. Drain and return to the pan. Add 1 tablespoon butter and the parsley; stir to coat.
Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes.
While the salmon is broiling heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes; stir in the herbs. Drizzle sauce over the salmon and serve with the bean mixture. Serves 4.
Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes.
While the salmon is broiling heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes; stir in the herbs. Drizzle sauce over the salmon and serve with the bean mixture. Serves 4.
Tweet Pin It
