Tuesday, April 5, 2011

Tarragon Dijon Baked Salmon w/ Cream Sauce

This salmon is baked, but you can cook it on your grill too. Try different flavors of mustard on the salmon for a new taste.

Fresh Salmon -Cut into single sized servings, rinse and pat dry
Tarragon Dijon
Dried Bread Crumbs
1-2 T. Melted Butter (optional)
Tarragon Dijon Cream

Put just enough oil into an oven proof pan to lightly cover the bottom. Heat the oil over medium-high heat.

Rub your mustard all over the non-skin sides of the salmon (top and sides). Your fingers work best for this.

Sprinkle bread crumbs over the fish in a light even layer.

Season the salmon with salt and pepper.

Place the seasoned fish skin side down in the hot oil.

Cook your salmon on the stove top for 2-4 minutes.

Pour a little melted butter over each piece of fish.

Place the pan in the oven (uncovered) and let the salmon cook for 10-15 minutes, depending on the thickness of the fish. Check it after ten minutes. You don't want to over cook it. Medium is a good temp for salmon. When it's done, it will be golden brown on top and firm with a nice little bounce to the touch.

Just before or just after you serve the Dijon Baked Salmon, top it with a dollop of Tarragon Dijon Cream. The cream will melt into the fish beautifully!

I served this salmon with a ziti, green bean and tomato salad with lemon juice and EVOO. The cream was a great finish, as it mixed in with the pasta.

1 comment:

  1. Looks delicious! I must find some tarragon mustard and try this out!