Roasted Side Of Salmon With Mustard Tarragon Cream Sauce Recipe 435

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.

SAUTéED FISH WITH MUSTARD TARRAGON CREAM SAUCE

Steps:

• Dry fish completely and set aside. Preheat a skillet over medium-high heat. Add avocado oil.
• When skillet is hot, sprinkle the fish with salt and add the fish to the pan. It should sizzle when it goes in the pan. If it doesn't sizzle, your pan isn't hot enough. Be sure the sides of the fish don't touch. Do not move the fish until it releases from the pan. When it releases, turn the fish. When second side is done. remove fish from the pan, place on a plate and keep warm.
• Add shallots to the pan and cook until edges start to brown.
• Stir in white wine vinegar. Using a spatula, scrape up any brown bits left in the pan. When vinegar is almost completely evaporated, pour in the heavy whipping cream.
• Heat the sauce, stirring frequently, until it reaches the desired thickness. Next, stir in the mustard and tarragon. Taste the sauce and add salt to taste. To serve, spoon the sauce over the fish.

SALMON WITH MUSTARD-CREAM SAUCE

Steps:

• Heat greased barbecue to medium heat.
• Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.
• Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE

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.

ROAST SIDE OF SALMON WITH MUSTARD, TARRAGON, AND CHIVE SAUCE

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.

ROASTED SIDE OF SALMON WITH MUSTARD & TARRAGON CREAM SAUCE RECIPE - (4.3/5)

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.

WARMED TARRAGON MUSTARD SAUCE

Steps:

• In a saucepan combine all ingredients except pepper.
• Heat/whisk over low heat until heated through.
• Spoon warmed, over fish or steak.
• Sprinkle with pepper and additional tarragon.
• DELICIOUS!

SALMON WITH TARRAGON SAUCE

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.

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.

PAN SEARED SALMON WITH TARRAGON CREAM

Steps:

• Preheat oven to 350°F.
• Season salmon on both sides with salt and pepper.
• Heat oil in a frying pan until fairly hot.
• Add salmon flesh side down, and fry quickly for about 3 minutes until lightly browned. Turn over and fry skin side for 2 minutes.
• Transfer to an ovenproof dish just big enough to take the salmon in a single layer and sprinkle over the shallot and the tarragon. Spoon over cream and salt and pepper to taste.
• Cook in the oven for 12-15 minutes, until the salmon is cooked.
• Sprinkle with parsley. Transfer to warm plates and garnish with lemon wedges.

SALMON WITH TARRAGON CREAM SAUCE

Steps:

• Mix together orange juice, viniagrette dressing and tarragon.
• Pour into a shallow baking dish.
• Add salmon and turn to coat both sides.
• Cover and refrigerate 1 hour to marinate.
• Remove salmon from dish and pour marinade into a small saucepan.
• Return salmon to dish.
• Bake salmon at 450 degrees for 15 minutes or until it flakes easily with a fork.
• While fish is cooking, bring the marinade to a boil.
• Reduce the heat to low and simmer for 5 minutes.
• Add the sour cream and cook until heated through.
• Stir, and let stand for 5 minutes.
• Serve over salmon.

BAKED SALMON WITH HONEY MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
• Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
• Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.