With tarragons' unique flavor and aroma - notes of lemon, anise (licorice), basil, and a touch of pine, it is the perfect herbal compliment to salmon.
Combine the creme fraiche (or sour cream), tarragon, and lemon zest together and allow flavors to blend while salmon bakes.
You can either bake the salmon directly on a baking sheet (as shown in the picture below), or set it over a rack in a broiling pan and add some white wine which will keep it moister as it bakes (see last picture) - all depends how you like it!
To finish sauce, reduce white wine by half then whisk in the creme fraiche mixture, stirring until heated throughout.
|Salmon with Lemon-Tarragon Sauce|
- 2 lbs salmon fillets, or 4 salmon steaks
- 1 lemon, thinly sliced (zest lemon first)
- 1 cup crème fraiche
- ½ cup loosely packed fresh tarragon leaves, chopped
- Zest of 1 lemon
- 2-3 Tbsp butter or margarine
- 2-3 cups white wine, divided
- Salt and pepper to taste
- To make the sauce, stir together the crème fraiche, tarragon, and lemon zest. Let sit for 30 minutes to allow the flavors to blend.
- To broil the salmon, place fish on a rack over a baking pan/broiler pan. Dot fish with butter, sprinkle with salt and pepper and layer on some lemon slices onto each. Pour wine into pan to about 1” depth (that should be enough so it won't all evaporate while the fish bakes). Broil in oven (approx. 10 min/inch, 3” from heating element), turning once if fillets are thick. Once flesh flakes easily with a fork, set aside to keep warm while finishing the sauce.
- In a small skillet bring 1 cup of the white wine (use whatever is left from the broiler pan as well) to a boil. Once reduced by ½, whisk in the crème fraiche mixture. Stirring until mixture is warmed throughout.