Tarragon Pecan Salmon Recipes

TARRAGON-PECAN SALMON

Steps:

• Rinse fish; pat dry with paper towels. Place fish in a plastic bag set in a deep bowl; set aside.
• Combine orange peel, orange juice, olive oil, and the 2 teaspoons tarragon; pour over fish, turning to coat.
• Seal bag; let stand at room temperature for 20 minutes.
• Meanwhile, preheat oven to 425 degees F.
• In a small dish combine mustard, melted margarine or butter, and honey; set aside.
• In another dish combine bread crumbs, pecans, parsley, and the remaining 2 teaspoons tarragon.
• Remove salmon from marinade; discard marinade.
• Place fish, skin side down, on greased shallow baking pan.
• Brush with mustard mixture; sprinkle with crumb mixture, pressing crumbs gently to coat.
• Bake, uncovered, for 12 to 16 minutes or until fish just flakes easily with a fork.
• If desired, sprinkle with additional tarragon and parsley. Garnish with lemon slices.

ROASTED PECAN AND HERB-CRUSTED SALMON

Steps:

• Preheat oven to 400 degrees F.
• To make the vegetable mixture: Combine all of the ingredients in shallow roasting pan and toss to mix. Spread the mixture out to form a bed for the salmon.
• To make the salmon: In a small bowl, mix the fronds, basil, mustard, salt, and pepper. Rub each salmon fillet with the mixture and arrange them over the top of the vegetables. Drizzle the fillets with the vermouth and lemon juice.
• Combine the melted butter and pecans in a small bowl, and top each fillet with the mixture. Roast the salmon until just cooked thorough and the vegetables are tender, about 15 to 17 minutes. Serve immediately.

POACHED SALMON WITH TARRAGON SAUCE

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.

OVEN-ROASTED SALMON WITH TARRAGON TARTAR SAUCE

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.

DILL-TARRAGON SALMON

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.

SALMON WITH TARRAGON SAUCE

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.

SMOKED SALMON CANAPES WITH TARRAGON

Steps:

• In a medium bowl, combine cream cheese, tarragon, and lemon zest and juice; season mixture with salt and pepper.
• Dividing evenly, spread bread with cream cheese mixture (about 1 teaspoon per slice). Top with smoked salmon, and garnish with tarragon leaves.

PECAN-CRUSTED SALMON WITH SORREL SAUCE

Steps:

• For Sauce:
• Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
• For Fish:
• Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
• Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
• Bake salmon until cooked through, about 20 minutes.
• Meanwhile, bring sauce to simmer.
• Using spatula, transfer salmon to plates. Spoon sauce around fish.

TARRAGON SALMON STEAKS

Steps:

• Place salmon steaks in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with the tarragon, parsley, salt and pepper. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.