Harps Recipes
http://www.harpsfood.com/Recipes/Detail/5774/
Baked Salmon with Tarragon Chive Cream Sauce
Yield: Serves 4
Ingredients
| 4 | Tablespoons | butter, divided | |
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| 4 | (8 oz.) salmon fillets, skin removed and rinsed twice | ||
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| 1 | fresh lemon | ||
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| 1/2 | cup | white wine | |
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| 1 | shallot, minced | ||
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| 2 | teaspoons | chopped tarragon, divided | |
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| 2 | teaspoons | chopped chives, divided | |
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| 8 | ounces | heavy cream | |
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| salt, to taste | |||
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| pepper, to taste | |||
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Directions:
Coat baking dish with 1 Tablespoon butter. Place fillets skin side down. Pour lemon juice, wine and 2 Tablespoons melted butter over fish. Place into a preheated 350 F. oven for 8 to 9 minutes.
While fish is baking, saute shallots in 1 Tablespoon butter, 1 teaspoon tarragon and 1 teaspoon chives. When fish is done baking, pour all liquid into shallots, reduce by half. Add heavy cream and remainder of herbs and reduce by half. Season with salt and pepper, pour over fish and serve.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/5774/
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