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.
GRILLED SALMON CUBES WITH TAWNY PORT-TARRAGON SAUCE
Provided by Food Network
Categories appetizer
Time 2h15m
Yield 8 first course servings
Number Of Ingredients 9
Steps:
- Skin and bone the salmon steak. Cut into 8 cubes, each one approximately 1 1/4 inches square. Season well with salt and pepper. Place in a mixing bowl, and add the tawny port. Stir in the tarragon leaves, reserving a few for garnish. Cover and marinate in the refrigerator for 2 to 6 hours (try to marinate it as long as possible).
- When ready to cook, prepare a charcoal fire. While the fire is getting hot, prepare the sauce. Remove the salmon cubes from the marinade and reserve cubes. Pour the marinade into a small saucepan. Add the shallot and beef stock. Bring to a boil over high heat, skimming off any foam that forms on the surface. Boil the liquid until it is reduced to a glaze. Reduce the heat to low, and begin whisking in the cold butter, 1 tablespoon at a time. (Make sure that the sauce doesn't "break". When all the butter is incorporated, you'll have a smooth, medium-thick, tan-colored sauce.) Strain it into a clean saucepan and keep warm over very low heat, stirring occasionally.
- When the sauce is almost ready, grill the reserved salmon cubes: First dry them very well, then toss them with the vegetable oil to prevent sticking. Place them on the grill and cook, turning them with tongs, until charred on the outside, still rosy-pink on the inside, about 5 minutes. (Alternatively, you could place the oiled cubes under a preheated broiler, turning, until just done.)
- Place each salmon cube on a small plate. Sprinkle with coarse salt. Drizzle each cube with a half teaspoon of the sauce (reserve the leftover sauce for another use). Sprinkle each cube with a few flecks of the reserved tarragon leaves, finely minced.
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
ROASTED SALMON STEAKS WITH TARRAGON BUTTER
When I roast salmon steaks, I often like to start a pan of root vegetables in the oven 5 to 10 minutes before the salmon. I toss quartered potatoes and 1-inch chunks of parsnips and carrots with a small amount of olive oil. A complete meal is cooked in less than 20 minutes!
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Position the oven racks so that the top rack is 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Coat a shallow roasting pan and flat roasting rack with nonstick spray.
- Rinse the salmon steaks under cold running water and pat dry with paper towels. Brush the steaks with olive oil on both sides and sprinkle lightly with salt and pepper.
- Place the salmon on the roasting rack and roast on the top rack for 5 to 8 minutes or just until the fish flakes easily when tested with a fork.
- To make the tarragon butter, cream the butter with the tarragon and red wine vinegar until blended and smooth. Add salt and pepper to taste. Serve about 1 tablespoonful of tarragon butter on each salmon steak.
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
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
SALMON WITH TARRAGON HOLLANDAISE
Impress your other half with this 20 minute supper that takes little effort (but don't tell them that!)
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.
- Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.
- Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.
Nutrition Facts : Calories 327 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.18 milligram of sodium
GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE
This is perfect for summer grilling, especially if you want something different than the same old same old.
Provided by Austin Geraldson
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare a grill for high heat.
- Season the salmon fillets with salt and pepper and drizzle with olive oil.
- Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
- Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.
Nutrition Facts : Calories 512.3 calories, Carbohydrate 4.3 g, Cholesterol 65.4 mg, Fat 46.2 g, Fiber 0.3 g, Protein 19.9 g, SaturatedFat 7.3 g, Sodium 543.5 mg, Sugar 0.5 g
BAKED TARRAGON ORANGE SALMON
Adapted from a recipe in Hometown Cooking magazine. Nice for a dinner party. Garnish with orange slices.
Provided by HeatherFeather
Categories Very Low Carbs
Time 4h12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together orange zest, orange juice, oil, tarragon, ginger, salt, and pepper in a resealable plastic bag.
- Add fish to bag, seal, and shake bag gently to coat.
- Let marinate 3-4 hours-but no longer as your fish may start to toughen up if overmarinated.
- Preheat oven to 450 F and bake fish in a casserole dish 8-12 minutes or until it has just started to flake easily with a fork.
GRILLED SALMON STEAKS WITH TARRAGON SAUCE
I love fresh salmon here in the Pacific NW and I love tarragon so I hope to try this simple dish soon.
Provided by lazyme
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Start a grill or preheat broiler.
- Brush both sides of salmon with lemon juice.
- Grill for 5 to 6 minutes per side, turning once, until salmon flakes when prodded with the tines of a fork.
- Meanwhile, in a bowl, combine shallots, tarragon, yogurt, tomato, and parsley.
- Mix well.
- When salmon steaks are done, arrange on dinner plates and spoon some of the tarragon sauce alongside.
- Exchanges Per Serving: 4 Lean Protein, 1/2 Carbohydrate (Skim Milk).
- Nutrition Facts: 240 calories (34% calories from fat), 31 g protein, 9 g total fat (1.4 g saturated fat), 7 g carbohydrates, trace dietary fiber, 77 mg cholesterol, 110 mg sodium.
Nutrition Facts : Calories 237.5, Fat 11.2, SaturatedFat 2.3, Cholesterol 60.2, Sodium 110.2, Carbohydrate 9.2, Fiber 0.4, Sugar 5.4, Protein 24.4
SALMON STEAK WITH ORANGE-BALSAMIC GLAZE
Provided by Jennifer Iserloh
Categories Citrus Fish Fruit Herb Marinate Low Cal Backyard BBQ Dinner Orange Seafood Salmon Summer Healthy Self Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Place first 7 ingredients in a large sealable plastic bag. Shake well. Add salmon and refrigerate 30 minutes to 1 hour. Remove steaks from marinade and pat dry with a paper towel. Coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side.
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SLOW-ROASTED SALMON WITH TARRAGON AND CITRUS RECIPE
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5/5 Total Time 1 hr 30 minsAuthor Floyd Cardoz
- In a bowl, combine the melted butter with the garlic, shallots, ground fennel seeds, lemon zest, orange zest, tarragon, black pepper and thyme.
- Preheat the oven to 300°. Brush a large glass or ceramic baking dish with olive oil. Lightly season the salmon fillet with kosher salt. Spread half of the seasoning mixture on the skinned side of the fish. Place the salmon skinned side down in the baking dish and fold the thin tail end under itself to make the fillet an even thickness. Stir the cayenne pepper into the remaining seasoning mixture and spread it over the salmon. Let the salmon stand at room temperature for 20 minutes.
- Carefully pour the orange juice into the baking dish and cover the baking dish tightly with aluminum foil. Bake the salmon for about 35 minutes, until it is barely opaque in the center.
SALMON STEAKS WITH TARRAGON SAUCE (COOKING FOR 2)
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3/5 (5)Category EntreeServings 2Total Time 20 mins
- When ready to grill, place salmon steaks on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 to 12 minutes, turning once, until fish flakes easily with fork and is opaque in center. Serve salmon with tarragon sauce.
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