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Credit: Jeffrey Mekolites, CEC
Sizzle, Summer 2007
2 T. olive oil/vegetable oil
6-8 oz. fillet of Salmon, either Atlantic or wild-caught
3 oz. white wine
6 oz. whole butter, cubed (room temperature)
Salt and white pepper to taste
1 T. chopped fresh tarragon
1. Preheat saute pan with oil. Place salmon in hot pan, skin side up. Sear until golden brown, about 4 minutes; turn over. Lower heat; cook until done, about 6-8 minutes.
2. Remove salmon from pan; reserve. Pour off excess oil. Deglaze with white wine: reduce until au sec, or nearly dry. Lower heat; add butter to the white-wine reduction to emulsify. Season with salt and pepper; finish with chopped tarragon.
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