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.