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.
EASY POACHED SALMON
In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. - Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.
Nutrition Facts : Calories 266 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 97mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
POACHED SALMON WITH TARRAGON
Lightly poach salmon fillets and serve with creamy green beans and baby new potatoes for a light meal
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Zest the lemon and cut into wedges. Mix together the crème fraîche, tarragon, garlic, lemon zest and a squeeze of juice, season to taste and set aside.
- Bring a large shallow pan of salted water to the bowl and cook the green beans for 3 mins until just done. Remove with a slotted spoon, drain and cool under cold running water before tossing with the crème fraîche mixture.
- Bring the pan back to the boil, then turn the heat down to a very gentle simmer and slide in the salmon pieces. Poach for 8-10 mins or until cooked to your liking. Remove from the pan and put on kitchen paper before plating up. Serve with the green beans and baby new potatoes.
Nutrition Facts : Calories 383 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
POACHED EGGS AND SMOKED SALMON WITH TARRAGON BEARNAISE
A wonderful variation on Eggs Benedict. The Bearnaise sauce is made in the blender, taking the stress out of preparing this dish. The sauce comes out perfectly every time. Using an egg poacher will also make this dish easier to prepare.
Provided by sugarpea
Categories Breakfast
Time 20m
Yield 8 crumpet halves and eggs, 4 serving(s)
Number Of Ingredients 14
Steps:
- Blender Tarragon Bearnaise: Combine ingredients through peppercorns in a small saucepan and simmer over low heat until reduced to 1 T; sieve, let cool and set aside.
- In a blender, blend eggs, water, hot pepper sauce and salt on high speed for 1 minute; with machine running, add butter in a slow, steady stream; sauce should be thickened, if not, process another 20 seconds.
- Add reserved wine reduction to taste and blend; taste and adjust seasoning and add tarragon, blend just to combine; serve immediately or keep warm by submerging blender jar in warm (not hot) water.
- Poached Eggs and Salmon: Poach eggs; plate 2 crumpet halves per person; lay a slice of salmon over each toasted crumpet half; place an egg on top of each and pour bearnaise over.
SALMON POACHED IN CHAMPAGNE WITH CAPERS & TARRAGON
Poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish!
Provided by Rita1652
Categories Lemon
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place salmon in a shallow pan large enough to hold in a single layer.
- Add champagne, lemon juice, zest and enough water to just cover fillets.
- Remove fish and bring poaching liquid to a boil.
- Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.
- Fish is done when flesh is opaque and flakes easily with a fork.
- Remove fish from liquid, along with onions, capers, olives, and tarragon.
- Drain well and serve immediately.
Nutrition Facts : Calories 322.3, Fat 7.7, SaturatedFat 1.4, Cholesterol 77.4, Sodium 502.7, Carbohydrate 5.7, Fiber 0.5, Sugar 2.1, Protein 34.9
WHITE WINE POACHED SALMON WITH TARRAGON & CREAM (FOR ONE)
Elegant, fast, easy and delicious! This recipe is easily doubled, tripled etc. Serve with rice, a side salad, and a glass of wine! From "Solo Suppers" by Joyce Goldstein.
Provided by BecR2400
Categories Very Low Carbs
Time 35m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.
- Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm.
- Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon and fresh lemon.
- Serve with rice and a glass of wine.
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
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
POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES
Make and share this Poached Salmon With Tarragon Sauce and Fingerling Potatoes recipe from Food.com.
Provided by lazyme
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make sauce:.
- Pick enough tarragon leaves to measure 1/2 cup (do not pack).
- Chop enough chives to measure 1/3 cup.
- Coarsely chop shallot.
- In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper.
- Sauce may be made 1 day ahead and chilled, covered.
- Bring sauce to cool room temperature before serving.
- Make Fish:.
- In a deep 10-inch skillet bring wine and water to a simmer, covered.
- Cut salmon into 6 pieces and season with salt and pepper.
- Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through.
- Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.
- When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.
- Salmon may be cooked 1 day ahead and chilled, covered.
- Bring salmon to cool room temperature before serving.
- Assemble:.
- Cut potatoes lengthwise into 1/8-inch-thick slices.
- In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
- Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce .
- Season potatoes with salt and arrange salmon on top of potatoes.
- Garnish salmon with peas.
Nutrition Facts : Calories 619.6, Fat 23.4, SaturatedFat 3.8, Cholesterol 114.8, Sodium 498.9, Carbohydrate 33.8, Fiber 4.2, Sugar 5.4, Protein 50
POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES
Categories Potato Poach Mayonnaise Salmon White Wine Tarragon Parsley Gourmet
Yield Serves 6
Number Of Ingredients 14
Steps:
- Make sauce
- Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.
- Make Fish
- In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.
- Assemble
- Cut potatoes lengthwise into 1/8-inch-thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes. Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce . Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas.
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