Salmon With Tarragon-Leek Sauce
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
43
Spice
37
Sweetness
43
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
8 tbsps
Butter (1 stick)1.25 cups
Vermouth (dry)1.25 cups
Whipping Cream1 tbsp
Tarragon (chopped fresh)Directions:
1
Melt 4 tablespoons butter in large skillet over medium-low heat
2
Add leeks and sauté until soft and transparent, about 15 minutes
3
Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes
4
Add cream and boil until thickened to sauce consistency, about 2 minutes
5
Stir in 1/4 cup parsley and tarragon
6
Season to taste with salt and pepper
7
Remove from heat, cover to keep warm
8
Sprinkle salmon with salt and pepper
9
Dust salmon lightly with flour
10
Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat
11
Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side
12
Transfer salmon to plates
13
Spoon sauce over salmon
14
Sprinkle with additional parsley and serve
15
Melt 4 tablespoons butter in large skillet over medium-low heat
16
Add leeks and sauté until soft and transparent, about 15 minutes
17
Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes
18
Add cream and boil until thickened to sauce consistency, about 2 minutes
19
Stir in 1/4 cup parsley and tarragon
20
Season to taste with salt and pepper
21
Remove from heat, cover to keep warm
22
Sprinkle salmon with salt and pepper
23
Dust salmon lightly with flour
24
Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat
25
Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side
26
Transfer salmon to plates
27
Spoon sauce over salmon
28
Sprinkle with additional parsley and serve