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.



Oil
Fresh Salmon -Cut into single sized servings, rinse and pat dry
Tarragon Dijon
Dried Bread Crumbs
s/p
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.

Tarragon Dijon Mustard Cream Sauce

This sauce is light, fluffy and creamy in texture and still packs quite a punch with it's flavor. It's super easy to prepare and will impress your guests. The cream is gluten free and vegetarian. It can be served over any cooked potatoes, vegetables, fish or meat. I want to try it on fried oysters next!



1/2 cup Heavy Whipping Cream
spoonful White Balsamic Vinegar or Lemon Juice
2 spoonfuls (or to taste) Tarragon Dijon Mustard



Use an immersion or hand blender to whip the cream just until soft peaks form. Don't over whip the cream or you'll make butter. As soon as the cream forms soft mounds, it's done.



Add the vinegar.



Add the mustard.

Creamy Garlic Potatoes

These garlicky potatoes are a great side dish. The potatoes are cooked in water and finished in cream and butter with herbs. I know that a lot of people are trying to avoid two of those things, so I have a few suggestions. You can use more EVOO and only a small dab of butter and/or substitute stock for some of the cream. You could also use Greek yogurt instead of cream. This will reduce the amount of fat and calories, and should still make some tasty potatoes, though less rich and creamy.



6-8 medium Red Potatoes
Cold Water
1/2 T EVOO
2 T Butter
Garlic Chili Sauce (or any hot sauce)
2-4 finely chopped Garlic Cloves
1 Green Onion - thinly sliced (green and white parts separated)
Cream ( I didn't measure the cream, I think I splashed about a 1/4 cup into the pot)
Parsley - chopped

Cut the potatoes in half and place them in a pot.



Cover the red potatoes with cold water.



Bring the water up the a boil, then reduce the heat and let them simmer.

Once the potatoes are fork tender, remove them them from the pot and throw the water out.



Place the pot over low heat.

Add your oil, butter, and hot sauce sauce to the pot.



Cook for 30 seconds.

Add the garlic and white onion slices (the bottom half of the onion) to the butter mixture.



Cook the aromatics for one to two minutes. Then, add the potatoes back to the pot.