Salmon with Tarragon Dill Cream Sauce
Salmon with Tarragon Dill Cream Sauce
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This recipe for pan fried salmon once again proves that it is sometimes incredibly easy to put delicious food on table. What makes this fish fare so special is that every bite provides an explosion of flavours that is too good and rare and which therefore should not be missed. On top, the cream sauce provides a mild yet delicious flavour that doesn’t overpower the flavour of the melt in your pan-fried salmon.
| Servings | Prep Time | Cook Time |
| 2People | 15Minutes | 40Minutes |
| Servings | Prep Time |
| 2People | 15Minutes |
| Cook Time |
| 40Minutes |
Ingredients
- 1 1/ 2 pound Salmon Filet ,sliced into two
- 1 tablespoon Duck Fat
- 3/4 to 1 teaspoon Tarragon ,dried
- Salt and Pepper ,to taste
- 3/4 to 1 teaspoon Dill Weed ,dried
- To make the Cream Sauce:
- 2 tablespoon butter
- 1/2 teaspoon Dill Weed ,dried
- 1/4 cup Heavy Cream
- Salt and Pepper ,to taste
- 1/2 teaspoon Tarragon ,dried
- ½ teaspoon Tarragon ,dried
Servings: People
Units:
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Ingredients
Servings: People
Units:
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Instructions
- To begin with, apply the fillets with spices on the meat side and with salt and pepper on the skin side. Keep it aside.
- After that, pour some duck fat into the skillet and heat it over medium high heat.
- Next, toss the fillet pieces into the skillet with the skin side down and cook them for five to seven minutes or until the skin side becomes crispy.
- Once it becomes crispy, lower the heat and flip them over.
- Then, cook for another eight to fourteen minutes or until the fish is cooked to your consistency.
- Transfer the cooked salmon to a plate and keep it aside.
- Now, stir in the butter and spices into the skillet and heat it over medium heat until they are browned.
- Finally, spoon the heavy cream into the skillet and stir them until they are properly mixed.
- Serve the salmon with sauce poured over it.
Recipe Notes
If you prefer a sauce with thicker consistency, then you can use mayonnaise instead of butter and heavy cream. Similarly, if you want a mildly spiced fish, then you can reduce the seasonings to half teaspoon while marinating the fish.
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