Salmon with Tarragon Beurre Rouge | PCC Natural Markets

Salmon with Tarragon Beurre Rouge

Serves: 4

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These ingredients are:
egg-free iconEgg-free gluten-free iconGluten-free wheat-free iconWheat-free



Heat oil in a heavy skillet over medium-high heat. Sprinkle salmon with salt and pepper; place skin-side up in skillet. Cook until browned, about 5 minutes, then turn. Continue to cook until fish flakes easily and is barely translucent in the center, 3 to 5 minutes. Remove to a plate and keep warm.

Combine wine, vinegar, shallots, garlic and tarragon to the skillet used for the salmon. Bring to a boil and cook until reduced to 1/4 cup in volume, about 15 minutes; remove tarragon sprigs.

Whisk in butter, 1 tablespoon at a time, adding each piece before the previous one has melted. Continue until all butter is incorporated and sauce coats the back of a spoon, removing pan from heat periodically to prevent sauce from getting too hot and breaking. Pour sauce over fish; serve immediately.

Each serving: 400 cal, 29g fat (13g sat), 115mg chol, 95mg sodium, 2g carb, 0g fiber, 25g protein

Recipe by Jackie Freeman, PCC Chef

More about: herbs, red wine, salmon


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