Recipe by GinnyP
Made this with Copper River Red Salmon tonight. Delicious!
Top Review by robbin.oakley
I have been looking for recipes that use tarragon, because I love the flavor. And this recipes is perfect! The sauce really lets the tarragon shine. Next time I will double or even triple the sauce, it's that good. I did use chopped sweet onion instead of shallot, and the onion was not overpowering at all. I will make this quite often..thanks for posting.
- 2 (5 ounce) salmon fillets, skin removed
- 2 tablespoons butter, divided
- 3 large shallots, sliced,divided
- 1 1⁄2 tablespoons chopped fresh tarragon, divided
- 3 ounces baby spinach leaves (1/2 bag)
- 1⁄3 cup dry white wine
- 1⁄4 cup whipping cream
Directions See How It's Made
- Sprinkle salt and pepper on salmon.
- Melt 1 T butter in medium skillet over medium-high heat.
- (If you use a large skillet, you'll need to use more butter. For a better finished result, medium is preferred.) Add salmon; saute' until just opaque in the center, about four minutes per side if thick.
- Transfer salmon to a plate.
- Melt 1/2 T butter in same skillet.
- Add 1/2 the shallots and half the tarragon; saute' 30 seconds.
- Increase the heat to high; add half the spinach and toss 30 seconds.
- Add remaining spinach and toss until wilted.
- Divide the spinach between two plates.
- Melt remaining 1/2 T butter in same skillet over medium-high heat.
- Add remaining shallots and tarragon; saute' 30 seconds.
- Add wine first and then cream and boil until the sauce is thick enough to coat a spoon, about 3 minutes (or less if using larger skillet).
- Season with salt and pepper.
- Return salmon to skillet; simmer 1 minute.
- Arrange salmon with sauce atop spinach.
- Serves two; can be doubled.