Thursday, June 25, 2009

Pan-Seared Salmon in Mustard-Tarragon Sauce

This is possibly the best dish I've posted here so far --

Pan-Seared Salmon in Mustard-Tarragon Sauce

1.       First, toast a handful of chopped hazelnuts. Remove to a separate dish.

2.      Season the salmon fillet with salt and pepper on both sides.

3.      Heat some olive oil (and a pat of butter, if you want) in the pan.

4.      Place the fillet, skin side down, in skillet.

5.      Cook on each side 3-4 minutes. Do not overcook; you’ll be returning the fish to the pan for a final minute or two in the sauce.

6.      Remove fish to a plate.

7.      Sweat some chopped onion and garlic in the pan. Add a little butter if the pan is too dry.

8.      Add 2 tbs. of mustard. I used up the last of some fancy mustard I received as a gift – Maine Maple Champagne Mustard, or some such thing.

9.      Add ½ c. vegetable stock and ½ c. orange juice. Add some lemon zest and juice of ½ lemon. Add some salt and pepper to taste.

10.   Cook down until the sauce is reduced by half to two-thirds.

11.    Add the fish back in. Add some coarsely chopped tarragon (I added some hyssop as well) to the sauce. No need to stir.

12.   Remove fish after 1 or 2 minutes. Do not overcook. Add hazelnuts into sauce and pour over salmon.

I served this dish with yesterday’s seared kale tossed with some quinoa. I think I like the kale cold better than hot. I feel that the flavors came together overnight, too. 

1 comment:

Chef Chuck said...

The mustard sauce must complement the salmon well!, and nuts, Yum :)