I don’t need much of an excuse to try an new salmon dish but for this one I had plenty. When I read Peter’s glowing
review
of this
seared salmon on spinach
recipe I knew that I would be trying it. Salmon has to be my favorite fish and I have been eating it fairly often lately. I was particularly looking forward to this dish because of its use of tarragon which is an herb that I have not used very often. Tarragon have a nice anise like flavour when raw though it mellowed out nicely when it was cooked. The pan seared salmon with tarragon creamed spinach turned out to be really good. The salmon seared up so that it was nice and crispy on the outside and yet it melted in your mouth. The tarragon sauce was nice and flavourful.
Pan Seared Salmon on Spinach in Tarragon Sauce
ingredients
- 2 salmon ~5 ounces each
- salt and pepper to taste
- 1 tablespoon butter
- 1/2 tablespoon butter
- 1 shallot (chopped)
- 1/2 tablespoon tarragon (chopped)
- 6 ounces baby spinach leaves
- 1/2 tablespoon butter
- 1 shallot (chopped)
- 1/2 tablespoon tarragon (chopped)
- 1/3 cup dry white wine
- 1/4 cup heavy cream
- salt and pepper to taste
directions
- Season the salmon with salt and pepper.
- Melt the butter in a pan.
- Add the salmon to the pan skin side down and saute until golden brown on both sides, about 4 minutes per side.
- Set the salmon aside.
- Melt the better in the same pan.
- Add the shallot and the tarragon and saute for 30 seconds.
- Add the spinach and toss until wilted.
- Plate the spinach.
- Melt the butter in the same pan.
- Add the shallot and the tarragon and saute for 30 seconds.
- Add the wine and deglaze the bottom of the pan.
- Add the cream and simmer until the sauce thickens, about 3 minutes.
- Add salt and pepper.
- Place the salmon on the spinach and pour the sauce over.
You don’t see tarragon around as much as basil, rosemary and dill. Perhaps that will change in time. Talking up great dishes like this will help. It looks very, very good.
Very nice. I think tarragon is totally underrated as an herb!! We have managed to kill so many home-grown herbs over the winter but our tarragon plant keeps on keepin’ on! This dish is a heartier version of an anise-flavored salmon we made in a parchment pouch recently. We have yet to post the recipe but will do soon. Using pernod/ricard for an anise touch really works well with salmon. When I want a rounder flavor, I’m trying your recipe! amy @ http://www.weareneverfull.com
This looks completely delicious! I grew tarragon for the first time in my garden this year and had good success freezing it. I don’t think I’ve ever had salmon with tarragon, but I agree with Susan, it looks very, very good!
Kevin, the dish looks great and having made this myself many times, I know how it smelled, tasted and looked.
If I may ad, very easy to make too!
That looks quick and easy and delicious! I love salmon.
Kevin your meals looks better and better. It looks superb.
I love love love tarragon and fish together. In the summer when my tarragon bush is growing I use it all the time. What a nice dish! Salmon is wonderful. Oh, FYI – I’ve learned that the Steelhead Trout on my blog is in the same family as salmon. It is milder in flavor though. Cheers!
I wish that I would have frozen some of my tarragon! I am bookmarking this until spring when it comes up again. I always have tons of it, and never know what to do with it!
Great combination of flavours Kevin. I already have this one on my list of recipes to try.
i haven’t cooked with tarragon yet… i’m not sure i know what it tastes like. i do love, salmon, though and this look fabulous!
Salmon is simply my favorite. Love the use of tarragon. Thanks for sharing.
beatiful dish. i’ve only recently discovered tarragon, will have to try it with salmon now.
I love tarragon, too and this looks lovely!
I still have a bit tucked in my freezer, and salmon is the only fish mon mari will eat, soooo…
Yummy! This recipe was very delicious and quick to throw together! Thank you!