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.
LEMON-TARRAGON SALMON OVER ASPARAGUS
Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus. To make this recipe for two, as seen on "The Martha Stewart Show," halve the ingredient quantities.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
- Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.
- Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
- Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.
Nutrition Facts : Calories 319 g, Cholesterol 88 g, Fat 16 g, Fiber 3 g, Protein 33 g, Sodium 350 g
GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE
Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
- Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
- In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
- When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.
Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g
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
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.
GRILLED SOCKEYE SALMON WITH TARRAGON BUTTER
Make and share this Grilled Sockeye Salmon With Tarragon Butter recipe from Food.com.
Provided by Bay Laurel
Categories < 30 Mins
Time 30m
Yield 4 fillets, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
- Meanwhile, stir together butter, tarragon and lemon juice in small bowl. Spread 1 to 2 teaspoons butter mixture on both sides of each salmon fillet.
- Place salmon on grill. Grill, turning once, until salmon flakes with fork (10 to 12 minutes). Serve salmon with remaining butter mixture.
Nutrition Facts : Calories 572.6, Fat 34, SaturatedFat 16.4, Cholesterol 226.4, Sodium 376.5, Carbohydrate 0.1, Sugar 0.1, Protein 63.7
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
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- Fire up the grill and when it’s hot, arrange the lemon slices on the grill to make a “bed” for the salmon. Sprinkle the salmon with seasonings and set it on the lemon slices. Let cook for 5 – 10 minutes, flipping if neeeded. Monitor it carefully to get it flake-tender but not too dry.
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