Oven Roasted Salmon With Tarragon Tartar Sauce Recipes

Steps:

• Preheat oven to 450 degrees.
• Brush a rimmed baking sheet with butter. Brush salmon with butter and season with salt and pepper. Place salmon on prepared baking sheet, skin-side up. Transfer baking sheet to oven and roast until a metal skewer can be easily inserted into fish and, when left in for 5 seconds, feels just warm when touched to your lip, 6 to 8 minutes. Remove fish from skillet and serve immediately.

Steps:

• Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down, on diagonal on prepared sheet. Spoon 1/2 cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.

Steps:

• Preheat the oven to 450 degrees F.
• Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.
• Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.
• Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.

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.

Steps:

• 1 Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. 2 Place salmon on baking sheet and season generously with salt and pepper. Roast in oven until just cooked through, about 20 minutes. 3 While salmon is cooking, heat butter in a medium saucepan over medium heat. Add shallots and sauté until translucent, not browned, about 8 minutes. Add white wine and reduce for 3 minutes. 4 Add cream and cook over medium-high heat until reduced to sauce consistency, about 12 minutes. Stir in tarragon and mustard, season with salt and pepper. 5 Serve sauce over the whole piece of salmon or serve alongside.

Steps:

• Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.

Steps:

• Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.
• Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
• After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14-16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.

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.