Salmon Scallops With Tarragon Sauce Recipes

SALMON WITH TARRAGON SAUCE

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.

TARRAGON LOVER'S SCALLOPS

Steps:

• Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
• Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

SALMON WITH POTATOES AND HORSERADISH-TARRAGON SAUCE

Steps:

• Heat oven to 400 degrees and liberally grease a 9-by-13-inch glass baking dish with butter. Slice the potatoes paper-thin (less than 1/8-inch thick) and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes.
• Meanwhile, prepare the horseradish-tarragon sauce: Add the sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper (if using) and 1 teaspoon salt to a medium bowl and stir to combine. Refrigerate. (This makes about 1 1/3 cups.)
• Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish-tarragon sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
• Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives. Serve with the remaining horseradish-tarragon sauce.

SALMON WITH TARRAGON SAUCE

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.

SALMON SCALLOPS WITH TARRAGON CREAM

Steps:

• Cook pasta according to package directions, add zucchini to pasta the last 1 minute of cooking. Drain and keep warm. Meanwhile, skin fish, if necessary. Rinse fish; pat dry. Cut into 1 inch pieces.
• In a large nonstick skillet cook and stir fish in hot oil over medium-high heat for 3 - 5 minutes or until fish flakes easily with a fork. Remove from skillet. Add milk, cream cheese, tarragon and pepper to skillet. Cook and whisk until cream cheese is melted and sauce is smooth. Return salmon to skillet. Cook and stir gently until heated through. Serve over fettuccine and zucchini.

SALMON SCALLOPS WITH TARRAGON CREAM

Steps:

• 1. Cook pasta according to package directions and add zucchini to pasta the last 1 minute of cooking. Drain and keep warm.
• 2. Meanwhile, skin fish, if necessary. Rinse fish; pat dry. Cut into 1 inch pieces.
• 3. In a large nonstick skillet, cook and stir fish in hot oil over medium-high heat for 3-5 minutes or until fish flakes easily with a fork. Remove from skillet. Add milk, cream cheese, tarragon and pepper to skillet. Cook and whisk until cream cheese is melted and sauce is smooth. Return salmon to skillet. Cook and stir gently until heated through. Serve over fettuccine and zucchini.

OVEN-ROASTED SALMON WITH TARRAGON TARTAR SAUCE

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.

SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE

Steps:

• Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
• Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.

GRILLED SALMON WITH CREAMY TARRAGON SAUCE

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.