Barbecued Salmon With Tarragon Lemon Sauce Recipes

SALMON WITH TARRAGON SAUCE

Steps:

• Place salmon in a greased 2-qt. microwave-safe dish; sprinkle with salt and pepper. Pour wine over top. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Remove salmon and keep warm., Add butter and onion to the pan juices; cover and microwave on high for 1 minute. Stir in the flour, mustard and tarragon until blended; gradually stir in milk. Cook, uncovered for 1-2 minutes or until thickened; stirring every 30 seconds. Serve with salmon.

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE

Steps:

• Prepare a grill for high heat.
• Season the salmon fillets with salt and pepper and drizzle with olive oil.
• Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
• Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

GRILLED SALMON WITH CREAMY TARRAGON SAUCE

Steps:

• Spoon oil on both sides of salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon, skin side down, on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until fish flakes easily with a fork., For sauce, combine the remaining ingredients in a small bowl. Serve with salmon.

BARBECUED SALMON WITH TARRAGON LEMON SAUCE

Steps:

• Preheat a barbecue for high heat.
• Season the salmon fillets with salt and pepper and drizzle with olive oil.
• Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
• Lightly oil the cooking grate. Cook the salmon on the barbecue until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

SALMON WITH TARRAGON-LEEK SAUCE

Steps:

• Melt 4 tablespoons butter in large skillet over medium-low heat. Add leeks and sauté until soft and transparent, about 15 minutes. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 2 minutes. Stir in 1/4 cup parsley and tarragon. Season to taste with salt and pepper. Remove from heat, cover to keep warm.
• Sprinkle salmon with salt and pepper. Dust salmon lightly with flour. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.
• Transfer salmon to plates. Spoon sauce over salmon. Sprinkle with additional parsley and serve.

GRILLED SALMON WITH CREAMY TARRAGON SAUCE

Steps:

• Brush salmon on both sides with oil.
• Coat grill rack with nonstick cooking spray before starting the grill.
• Place salmon, skin side down, on grill rack.
• Grill, covered, over medium heat for 20-25 minutes or until fish flakes easily with a fork.
• For sauce, combine the remaining ingredients in a small bowl.
• Serve with the salmon.

GRILLED SALMON STEAKS WITH TARRAGON SAUCE

Steps:

• Start a grill or preheat broiler.
• Brush both sides of salmon with lemon juice.
• Grill for 5 to 6 minutes per side, turning once, until salmon flakes when prodded with the tines of a fork.
• Meanwhile, in a bowl, combine shallots, tarragon, yogurt, tomato, and parsley.
• Mix well.
• When salmon steaks are done, arrange on dinner plates and spoon some of the tarragon sauce alongside.
• Exchanges Per Serving: 4 Lean Protein, 1/2 Carbohydrate (Skim Milk).
• Nutrition Facts: 240 calories (34% calories from fat), 31 g protein, 9 g total fat (1.4 g saturated fat), 7 g carbohydrates, trace dietary fiber, 77 mg cholesterol, 110 mg sodium.