DILL-TARRAGON SALMON
This baked salmon recipe is quick, easy, and impressive.
Provided by sylvaere
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a glass baking dish by spraying with nonstick cooking spray.
- Mix together yogurt, mayonnaise, lemon juice, tarragon, dill, mozzarella, and Parmesan in a small bowl. Place fish fillets into prepared baking dish, and spread evenly with cheese mixture.
- Bake in preheated oven until fish flakes when tested with a fork, about 15 minutes.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 3.3 g, Cholesterol 84.8 mg, Fat 19.3 g, Fiber 0.1 g, Protein 30 g, SaturatedFat 5.6 g, Sodium 259.1 mg, Sugar 2.5 g
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
GRILLED SALMON WITH CREAMY TARRAGON SAUCE
I'm trying to incoporate more fish into my diet, and this one looks quick and easy sounds wonderful! From the current issue of "Taste of Home."
Provided by yooper
Categories No Shell Fish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush salmon on both sides with oil.
- Coat grill rack with nonstick cooking spray before starting the grill.
- Place salmon, skin side down, on grill rack.
- Grill, covered, over medium heat for 20-25 minutes or until fish flakes easily with a fork.
- For sauce, combine the remaining ingredients in a small bowl.
- Serve with the salmon.
Nutrition Facts : Calories 232.2, Fat 11.7, SaturatedFat 2.9, Cholesterol 61.2, Sodium 157, Carbohydrate 5, Fiber 0.3, Sugar 3.3, Protein 25.9
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
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 SAUCE AND FINGERLING POTATOES
Categories Potato Poach Mayonnaise Salmon White Wine Tarragon Parsley Gourmet
Yield Serves 6
Number Of Ingredients 14
Steps:
- Make sauce
- Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.
- Make Fish
- In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.
- Assemble
- Cut potatoes lengthwise into 1/8-inch-thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes. Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce . Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas.
POACHED SALMON WITH TARRAGON SAUCE
I prepare this poached salmon when she doesn't want to heat up the kitchen. Fixing the sauce first allows the herb seasonings to meld and enhance the mild-tasting steaks. Use two slotted spatulas to remove the poached fish from the pan. Poached fish is delicate and tends to break apart easily. -Laura Lunardi, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the yogurt, mayonnaise, onion, parsley, tarragon, salt and 1/8 teaspoon pepper. Cover and refrigerate., In a large nonstick skillet, combine the broth, water, lemon juice, bay leaf and remaining pepper. Bring to a boil. Reduce heat; add the salmon. , Cover and poach for 8-10 minutes or until fish is firm and flakes easily with a fork. Remove from poaching liquid. Serve with tarragon sauce.
Nutrition Facts : Calories 261 calories, Fat 12g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 500mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
OVEN-ROASTED SALMON WITH TARRAGON TARTAR SAUCE
The tarragon tartar sauce is awesome and works great with salmon. Also used it with mahi mahi and was good also.
Provided by kac
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Remove salmon skin and any pin bones; pat dry. Rub both sides with olive oil and season with salt and pepper. Arrange on the baking skeet.
- Roast in the preheated oven until the thickest part is still translucent and an instant-read thermometer reads at least 125 degrees F (52 degrees C), about 15 minutes; salmon will continue to cook once out of the oven.
- While salmon is roasting, prepare tartar sauce: combine mayonnaise, sour cream, tarragon, relish, capers, shallot, white wine vinegar, lemon zest, Dijon, sugar, Worcestershire, hot sauce, salt, and pepper in a bowl; mix until blended. Chill to blend flavors until salmon is ready.
- Remove salmon from the oven. Transfer to a platter and garnish with lemon slices and tarragon. Serve with tartar sauce.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 5 g, Cholesterol 70.4 mg, Fat 34 g, Fiber 1 g, Protein 20.5 g, SaturatedFat 7.5 g, Sodium 324.1 mg, Sugar 1.1 g
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
GRILLED SALMON WITH CREAMY TARRAGON SAUCE
This recipe accents succulent salmon with a zippy sauce featuring tarragon, green onions, lime juice and hot pepper sauce. -Joyce Turley. Slaughter, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Spoon oil on both sides of salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon, skin side down, on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until fish flakes easily with a fork., For sauce, combine the remaining ingredients in a small bowl. Serve with salmon.
Nutrition Facts : Calories 265 calories, Fat 15g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 130mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
SALMON IN TARRAGON CREAM SAUCE WITH GREEN BEAN PILAF
Thanks to a creamy tarragon sauce made with OJ and fat-free sour cream, this delicious salmon is a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Mix juice, dressing and tarragon in shallow baking dish with whisk until well blended. Add fish; turn to evenly coat both sides of each fillet. Refrigerate 1 hour to marinate.
- Heat oven to 450ºF. Remove fish from marinade; pour marinade into small saucepan. Return fish to baking dish.
- Bake fish 15 min. or until fish flakes easily with fork. Meanwhile, bring water to boil in medium saucepan. Add rice, beans, salt and pepper; cover. Cook on low heat 5 min.; stir. Remove from heat; let stand 5 min.
- Meanwhile, bring marinade to boil; simmer on low heat 5 min. Add sour cream; cook until heated through, stirring occasionally with whisk. Serve over fish and green bean pilaf.
Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
SALMON STEAKS WITH ORANGE AND TARRAGON SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Wipe the steaks dry with paper towels and sprinkle with olive oil, one tablespoon tarragon leaves and pepper. Leave to marinate for one hour.
- Meanwhile, preheat broiler to high.
- Melt the butter and soften the shallots without browning. Add the tomatoes, orange juice and white wine and reduce by half, over high heat. Season to taste with salt and pepper and set aside.
- Broil the fish for three to five minutes on each side. Place on a heated platter and pour the sauce on top. Sprinkle with remaining tarragon and serve.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 23 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 848 milligrams, Sugar 7 grams, TransFat 0 grams
SALMON WITH TARRAGON-LEEK SAUCE
Steps:
- Melt 4 tablespoons butter in large skillet over medium-low heat. Add leeks and sauté until soft and transparent, about 15 minutes. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 2 minutes. Stir in 1/4 cup parsley and tarragon. Season to taste with salt and pepper. Remove from heat, cover to keep warm.
- Sprinkle salmon with salt and pepper. Dust salmon lightly with flour. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.
- Transfer salmon to plates. Spoon sauce over salmon. Sprinkle with additional parsley and serve.
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
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