Modified from Salmon in Masquiet sauce, this recipe is both easy and complicated at the same time. The trick is to use cold pan to start searing the salmon to get that super crispy skin!
Ingredients
4 2" thick fresh salon
1 tbs olive oil
8 springs of fresh tarragon leaves or 2 tbs dried tarragon leaves
2 tbs chopped parsley
1/4 cup thinly sliced shallot
1 bag of spinach
1/4 cup capers (drain brinning liquid)
2 tbs tomato paste
1 cup cooking cream
1 1/2 cup milk
Salt and pepper to taste
How to
Season lightly, both side of the salmon fillet with salt and pepper.
In a cold pan, add 1 tbs olive oil, place salmon pieces flesh side down. Add two sprigs of tarragon, turn the heat on medium and wait until the sizzle sound to begin. Jamie Oliver said to wait about 3 minutes after the sound begins to flip the fish over, but I find that visual cue is better. Once the fish begins to cook, the flesh turns light pink, up to about 1/2" from the pan, flip it over to the skin side. Cook with the lid to the pan closed for about 5 minutes.
Remove the salmon from the pan as well as remove all but 1 tbs of oil.
On Medium heat, add shallots, 4 tarragon sprigs. Sweat the shallots for about 1 minute before adding capers. Cook for further 1 minute then add spinach. Let the spinach wilted.
Add tomato paste, then slowly add cooking cream, reserve 1 tbs for garnish.
Add milk, slowly but not so that the sauce is too thin. It should coat the back of the spoon nicely.
Season with salt and pepper to taste.
Garnish with chopped parsley and the 1 tbs cooking cream
Serve hot with boiled new potatoes, bread or simple pasta and salad, adding lemon zest will spruce the dish up!.
Serves 4.
Ingredients
4 2" thick fresh salon
1 tbs olive oil
8 springs of fresh tarragon leaves or 2 tbs dried tarragon leaves
2 tbs chopped parsley
1/4 cup thinly sliced shallot
1 bag of spinach
1/4 cup capers (drain brinning liquid)
2 tbs tomato paste
1 cup cooking cream
1 1/2 cup milk
Salt and pepper to taste
How to
Season lightly, both side of the salmon fillet with salt and pepper.
In a cold pan, add 1 tbs olive oil, place salmon pieces flesh side down. Add two sprigs of tarragon, turn the heat on medium and wait until the sizzle sound to begin. Jamie Oliver said to wait about 3 minutes after the sound begins to flip the fish over, but I find that visual cue is better. Once the fish begins to cook, the flesh turns light pink, up to about 1/2" from the pan, flip it over to the skin side. Cook with the lid to the pan closed for about 5 minutes.
Remove the salmon from the pan as well as remove all but 1 tbs of oil.
On Medium heat, add shallots, 4 tarragon sprigs. Sweat the shallots for about 1 minute before adding capers. Cook for further 1 minute then add spinach. Let the spinach wilted.
Add tomato paste, then slowly add cooking cream, reserve 1 tbs for garnish.
Add milk, slowly but not so that the sauce is too thin. It should coat the back of the spoon nicely.
Season with salt and pepper to taste.
Garnish with chopped parsley and the 1 tbs cooking cream
Serve hot with boiled new potatoes, bread or simple pasta and salad, adding lemon zest will spruce the dish up!.
Serves 4.