Salmon with Tarragon-Leek Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/4 cup chopped parsley
- all purpose flour
- 8 tablespoons (1 stick) butter
- 1 1/4 cups whipping cream
- additional chopped fresh parsley
- Carbohydrate 8 g(3%)
- Cholesterol 166 mg(55%)
- Fat 46 g(71%)
- Fiber 1 g(3%)
- Protein 37 g(73%)
- Saturated Fat 20 g(99%)
- Sodium 124 mg(5%)
- Calories 623
Preparation Melt 4 tablespoons butter in large skillet over medium-low heat. Add leeks and sauté until soft and transparent, about 15 minutes. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 2 minutes. Stir in 1/4 cup parsley and tarragon. Season to taste with salt and pepper. Remove from heat, cover to keep warm. Sprinkle salmon with salt and pepper. Dust salmon lightly with flour. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side. Transfer salmon to plates. Spoon sauce over salmon. Sprinkle with additional parsley and serve.
Preparation Melt 4 tablespoons butter in large skillet over medium-low heat. Add leeks and sauté until soft and transparent, about 15 minutes. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 2 minutes. Stir in 1/4 cup parsley and tarragon. Season to taste with salt and pepper. Remove from heat, cover to keep warm. Sprinkle salmon with salt and pepper. Dust salmon lightly with flour. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side. Transfer salmon to plates. Spoon sauce over salmon. Sprinkle with additional parsley and serve.
