Salmon With Tarragon Yogurt Sauce Recipes

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SALMON WITH TARRAGON-YOGURT SAUCE



Salmon with Tarragon-Yogurt Sauce image

A simple yogurt sauce pairs nicely with broiled salmon; this elegant main dish comes together easily in about 15 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 5

1 cup whole-milk Greek yogurt
2 tablespoons chopped fresh tarragon, plus leaves for garnish
1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
Coarse salt and ground pepper
3 pounds skinless salmon fillet, cut into 8 pieces, or 8 skinless salmon fillets (6 ounces each)

Steps:

  • Make sauce: Stir together yogurt, chopped tarragon, and lemon zest and juice; season with salt and pepper.
  • Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place salmon on sheet, and season with salt and pepper. Broil until opaque throughout, 8 to 10 minutes. (Keep at room temperature up to 1 hour.) Serve salmon, garnished with tarragon leaves, with sauce alongside.

Nutrition Facts : Calories 260 g, Fat 12 g, Protein 35 g, SaturatedFat 3 g

SALMON WITH TARRAGON SAUCE



Salmon with Tarragon Sauce image

Here's a fast and foolproof microwave method for tender salmon steaks covered with a distinctive Dijon and green onion sauce. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

4 salmon fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons white wine or chicken broth
1 tablespoon butter
1 green onion, finely chopped
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
2/3 cup 2% milk

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.

Nutrition Facts : Calories 372 calories, Fat 22g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 319mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 36g protein.

DILL-TARRAGON SALMON



Dill-Tarragon Salmon image

This baked salmon recipe is quick, easy, and impressive.

Provided by sylvaere

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 8

½ cup plain yogurt
1 tablespoon mayonnaise
¼ teaspoon lemon juice
1 teaspoon dried tarragon
1 teaspoon dried dill
¾ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese, optional
4 (4 ounce) salmon fillets, skin removed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a glass baking dish by spraying with nonstick cooking spray.
  • Mix together yogurt, mayonnaise, lemon juice, tarragon, dill, mozzarella, and Parmesan in a small bowl. Place fish fillets into prepared baking dish, and spread evenly with cheese mixture.
  • Bake in preheated oven until fish flakes when tested with a fork, about 15 minutes.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 3.3 g, Cholesterol 84.8 mg, Fat 19.3 g, Fiber 0.1 g, Protein 30 g, SaturatedFat 5.6 g, Sodium 259.1 mg, Sugar 2.5 g

ROASTED SALMON GREEK SALAD WITH YOGURT SAUCE



Roasted Salmon Greek Salad with Yogurt Sauce image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

2 teaspoons extra-virgin olive oil, plus more for sprinkling
2/3 pound wild salmon fillets, skinned (1-inch thick at thickest part, preferably center cut)
1/2 teaspoon finely grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup low-fat plain Greek yogurt
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons fresh mint leaves, finely chopped
1/2 teaspoon kosher salt
1/2 cup mixed olives
2 Roma tomatoes, chopped
1 head romaine lettuce, thinly sliced
1 scallion, chopped
1/2 cucumber, peeled, sliced into half moons
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta

Steps:

  • For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.
  • Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.
  • For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.
  • For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.
  • Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.

7-MINUTE SALMON PICCATA



7-Minute Salmon Piccata image

In just a few minutes, with only a few ingredients, using just one pan, we're making an incredible dish featuring one of the world's best pan sauces. Whether you're an expert cook or just getting started, this is one recipe/technique that you must master-and the good news is, it couldn't be simpler.

Provided by Chef John

Categories     Salmon Fillets

Time 12m

Yield 2

Number Of Ingredients 11

2 (6 ounce) boneless, skinless salmon fillets
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 teaspoon all-purpose flour
2 tablespoons clarified butter
2 tablespoons drained capers
¼ cup white wine
1 lemon, zested and juiced
2 tablespoons unsalted butter
1 tablespoon water, or as needed
2 tablespoons chopped fresh Italian parsley

Steps:

  • Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
  • Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
  • Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
  • Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
  • Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
  • Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.

Nutrition Facts : Calories 565.5 calories, Carbohydrate 7.9 g, Cholesterol 162.5 mg, Fat 42.8 g, Fiber 2.8 g, Protein 34.7 g, SaturatedFat 19 g, Sodium 361.1 mg

OVEN-ROASTED SALMON WITH TARRAGON TARTAR SAUCE



Oven-Roasted Salmon with Tarragon Tartar Sauce image

The tarragon tartar sauce is awesome and works great with salmon. Also used it with mahi mahi and was good also.

Provided by kac

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 6

Number Of Ingredients 18

1 (1 1/2-pound) salmon fillet
2 tablespoons olive oil
salt and ground black pepper to taste
1 medium lemon, sliced
1 teaspoon minced fresh tarragon
½ cup mayonnaise
½ cup sour cream
2 tablespoons minced fresh tarragon
2 tablespoons dill pickle relish
2 tablespoons drained capers, minced
1 tablespoon minced shallot
1 tablespoon white wine vinegar
1 tablespoon minced lemon zest
1 teaspoon Dijon mustard
1 teaspoon white sugar
½ teaspoon Worcestershire sauce
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Remove salmon skin and any pin bones; pat dry. Rub both sides with olive oil and season with salt and pepper. Arrange on the baking skeet.
  • Roast in the preheated oven until the thickest part is still translucent and an instant-read thermometer reads at least 125 degrees F (52 degrees C), about 15 minutes; salmon will continue to cook once out of the oven.
  • While salmon is roasting, prepare tartar sauce: combine mayonnaise, sour cream, tarragon, relish, capers, shallot, white wine vinegar, lemon zest, Dijon, sugar, Worcestershire, hot sauce, salt, and pepper in a bowl; mix until blended. Chill to blend flavors until salmon is ready.
  • Remove salmon from the oven. Transfer to a platter and garnish with lemon slices and tarragon. Serve with tartar sauce.

Nutrition Facts : Calories 403.7 calories, Carbohydrate 5 g, Cholesterol 70.4 mg, Fat 34 g, Fiber 1 g, Protein 20.5 g, SaturatedFat 7.5 g, Sodium 324.1 mg, Sugar 1.1 g

SALMON WITH TARRAGON SAUCE



Salmon With Tarragon Sauce image

This is simple, elegant but ,best of all, it is low calorie!! Great for when you want something on the sophisticated side but don't need the guilt.

Provided by JackieOhNo

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons butter
1 1/2 lbs salmon fillets
salt, to taste
1/4 cup white wine
1/2 teaspoon dried tarragon
4 teaspoons Dijon mustard

Steps:

  • Preheat oven to 400 degrees.
  • Melt 2 T. of the butter in a roasting pan large enough to hold the fish.
  • Put the fish in the butter and turn to coat. Sprinkle with salt.
  • Bake 20 minutes, turning once.
  • Meanwhile, in small saucepan, combine wine, tarragon, and mustard and bring to a boil over medium heat. Simmer for 2 minutes.
  • Remove from heat and swirl in the 2 T. remaining butter until melted.
  • Divide fish into 4 servings and top with the sauce.

Nutrition Facts : Calories 315.8, Fat 17.6, SaturatedFat 8.3, Cholesterol 119.2, Sodium 252.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 34.4

POACHED SALMON WITH TARRAGON SAUCE



Poached Salmon with Tarragon Sauce image

I prepare this poached salmon when she doesn't want to heat up the kitchen. Fixing the sauce first allows the herb seasonings to meld and enhance the mild-tasting steaks. Use two slotted spatulas to remove the poached fish from the pan. Poached fish is delicate and tends to break apart easily. -Laura Lunardi, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/3 cup plain yogurt
1/4 cup fat-free mayonnaise
2 tablespoons thinly sliced green onion
2 tablespoons minced fresh parsley
1 teaspoon minced fresh tarragon or1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon white pepper,divided
1 cup reduced-sodium chicken broth
1/2 cup water
1/4 cup lemon juice
1 bay leaf
4 salmon steaks (5 ounces each)

Steps:

  • In a small bowl, combine the yogurt, mayonnaise, onion, parsley, tarragon, salt and 1/8 teaspoon pepper. Cover and refrigerate., In a large nonstick skillet, combine the broth, water, lemon juice, bay leaf and remaining pepper. Bring to a boil. Reduce heat; add the salmon. , Cover and poach for 8-10 minutes or until fish is firm and flakes easily with a fork. Remove from poaching liquid. Serve with tarragon sauce.

Nutrition Facts : Calories 261 calories, Fat 12g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 500mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

SALMON WITH TARRAGON-LEEK SAUCE



Salmon with Tarragon-Leek Sauce image

Categories     Dairy     Onion     Sauté     Salmon     Spirit     Leek     Tarragon     Parsley     Bon Appétit

Yield Serves 8

Number Of Ingredients 9

8 tablespoons (1 stick) butter
4 large leeks (white and pale green parts only), chopped (about 4 cups)
1 1/4 cups dry vermouth
1 1/4 cups whipping cream
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
8 6-ounce salmon fillets
All purpose flour
Additional chopped fresh parsley

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



Grilled Salmon with Creamy Tarragon Sauce image

I'm trying to incoporate more fish into my diet, and this one looks quick and easy sounds wonderful! From the current issue of "Taste of Home."

Provided by yooper

Categories     No Shell Fish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb salmon fillet
1 tablespoon olive oil or 1 tablespoon canola oil
1 cup plain yogurt
1/4 cup chopped green onion
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon mayonnaise
2 teaspoons lime juice
1/2-1 teaspoon hot pepper 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.

Nutrition Facts : Calories 232.2, Fat 11.7, SaturatedFat 2.9, Cholesterol 61.2, Sodium 157, Carbohydrate 5, Fiber 0.3, Sugar 3.3, Protein 25.9

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