Sometimes I get flavors that I want to eat stuck in my head. This week it was the combination of salmon and tarragon.
Thursday night I made a Tarragon cream sauce and served it with poached salmon over fresh-cut fettucini. Yesterday I made a salmon, tarragon spread and served with with a simple fennel salad.
Here are the recipes:
Tarragon cream sauce:
1 pint of cream
1/2 cup fish broth*
1 tsp salt
3 sprigs fresh tarragon
1 tsp lemon zest
Ok, so it's not really poached salmon, it was sort of a sauté-cum-poach... but it was really good.
1 tbsp olive oil
1/2 white onion, sliced
1 lb fresh salmon filet
1 tsp fresh lemon juice
1 cup fish broth*
Salt & Pepper to taste
*I got some fish bones from my fish monger, threw them in a pot of boiling water, let it boil for ten minutes or so, and used it the fluid for poaching liquid and for the cream sauce.
Put all of the cream sauce ingredients, except the lemon juice, in a sauce pan and simmer for fifteen or twenty minutes, or until thickened.
Slice the onion. Skin and cube the salmon. Heat the olive oil in a sauté pan over Medium-high heat. Sauté the onions for a couple of minutes then add the salmon. Let the fish cook enough until opaque then add the broth, salt lemon juice, and salt and pepper. Gently scrape the bottom of the pan to release any stuck bits. Bring to a simmer and let cook for five minutes or so. By the time the salmon is done, so will be the cream sauce.
Now, this next step may be a major culinary No No, but it worked for me. Add the cream sauce to the salmon mixture, stir gently to combine, and poor over fettucini and serve.
Salmon & Tarragon Spread
I had a can of salmon in my cupboard that I wanted to try. I've eaten canned tuna all of my life, but other canned foods have always turned me off. So I though I would start by mixing it with some cream cheese and other goodies, spread it on good bread and see what I thought. Well, "YUM!!" was the answer to that one. So here you go:
1/2 can of salmon, ~ 2 oz. (I used Trader Joe's Alaskan Pink Salmon)
1/2 cup cream cheese
1/4 tsp salt
1 tsp chopped tarragon
A good squeeze of lemon, ~ 1 tbsp
Stir it all up and spread it on toasted baguette or your choice of crackers.
Thinly slice some fennel bulb, place it in a bowl, drizzle some olive oil and white wine vinaigre over it, add some salt & pepper and a dollop of Dijon mustard. Stir it up, serve. Simple, crunchy, fresh.