Wild Salmon With Tarragon Yogurt 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.

SALMON WITH TARRAGON-YOGURT SAUCE

Steps:

• Make sauce: Stir together yogurt, chopped tarragon, and lemon zest and juice; season with salt and pepper.
• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place salmon on sheet, and season with salt and pepper. Broil until opaque throughout, 8 to 10 minutes. (Keep at room temperature up to 1 hour.) Serve salmon, garnished with tarragon leaves, with sauce alongside.

TARRAGON YOGURT SAUCE

Steps:

• Heat olive oil in a pan over medium heat, and saute the onion and garlic until translucent. Stir 2 tablespoons cornstarch into 2 tablespoons chicken stock to make a slurry. Add the remaining chicken stock to the onion/garlic mixture and bring to simmer. Add the slurry and bring to boil. When the mixture comes to a boil, remove from the heat. Add the salt, pepper, tarragon, and yogurt and heat until warmed through, but do not boil, about 1 minute.
• Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.
• Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible.
• After fermentation is complete place into the refrigerator overnight.

WILD SALMON WITH TARRAGON YOGURT SAUCE

Steps:

• Pat dry Salmon and place in a baking dish, sprinkle with salt and pepper and drizzle with enough Tarragon vinegar to coat. Set aside. Lightly toast fennel seeds in a dry heavy bottom pan on medium heat or under the broiler. (This toasting step is optional). Pulverize the seeds in a mortal and pestle or in a spice grinder. In a mixing bowl combine yogurt, tarragon, fennel seed powder with a tablespoon of tarragon vinegar, season lightly with salt and pepper. Set aside. Run your knife through the olives, roughly chop set aside. Heat a large skillet, add the butter and oil, when shimmering at salmon skin side down, sear for about three or four minutes, medium high heat. Flip and sear the other side for three or four more minutes, peel of skin if desired. Remove fish back to baking dish, tent with foil. The fat should be almost gone, just enough to cook the olives for two minutes. Add wine, deglaze the plan and let reduce to about half. Lower heat wisk in the yogurt mixture when well mixed pour over the fish and place under the broiler until desired doness. Serve, with broccole, risotto and salad.

ROASTED SALMON GREEK SALAD WITH YOGURT SAUCE

Steps:

• For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.
• Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.
• For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.
• For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.
• Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.

SALMON WITH YOGURT-CURRY SAUCE

Steps:

• If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
• If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
• Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
• After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.

WILD SALMON WITH GREEN SAUCE

Steps:

• Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
• Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
• Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
• Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
• Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

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.