Ingredients
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4
-
-
2
-
2
-
4
-
6
-
3
-
-
-
-
-
-
-
-
Directions
Pan Seared Salmon With Tarragon Cream,This is over-the-top delicious. I adore the flavor of french tarragon and it is put to good use here. I wonder what this would be like with a bit of shaved fennel added as well? Hmmm…… Well, this recipe, as is, is a lovely way to serve fish! I will remember this recipe and serve it again and again, I’m sure. Thanks, Amanda! Made for PAC Fall 2008.
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Steps
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1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Season Salmon on Both Sides With Salt and Pepper. |
|
3
Done
|
Heat Oil in a Frying Pan Until Fairly Hot. |
|
4
Done
|
Add Salmon Flesh Side Down, and Fry Quickly For About 3 Minutes Until Lightly Browned. Turn Over and Fry Skin Side For 2 Minutes. |
|
5
Done
|
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. |
|
6
Done
|
Cook in the Oven For 12-15 Minutes, Until the Salmon Is Cooked. |
|
7
Done
|
Sprinkle With Parsley. Transfer to Warm Plates and Garnish With Lemon Wedges. |
