Oven-braised Salmon In Lemon-tarragon Crème Fraîche

Name: Oven-braised Salmon In Lemon-tarragon Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters unsalted butter; more for the-parchment; 227 grams (1 scant cup) crème fraîche; 118 milliliters dry vermouth; 4 servings Minced fresh dill or chives for garnish; 2 teaspoons finely chopped fresh tarragon; 4 servings Kosher salt and freshly ground black pepper; 3 Tbs fresh lemon juice; 680 grams skinless salmon fillets each), preferably center-cut; 2 Tbs minced shallot

Oven-braised Salmon In Lemon-tarragon Crème Fraîche is a gluten free, primal, and pescatarian main course. This recipe makes 4 servings with 484 calories, 35g of protein, and 34g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up butter; more, crème fraîche, kosher salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat the oven to 350F.

Equipment you will use

Oven

Cut a piece of parchment to fit inside a large ovenproof skillet, saut pan, or flameproof baking dish. Lightly butter one side of the parchment.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Combine the lemon juice, tarragon, and crme frache in a small bowl and set aside. Melt 2 Tbs. of the butter in the pan or baking dish over medium-high heat.

Ingredients you will need

Lemon Juice

Tarragon

Butter

Equipment you will use

Baking Pan

Bowl

Add the shallot and vermouth and reduce to a glaze; remove from the heat. Season the fillets with salt and pepper and arrange in a single layer in the pan.

Ingredients you will need

Salt And Pepper

Vermouth

Shallot

Glaze

Equipment you will use

Frying Pan

Pour the crme frache mixture over the salmon, cover with the parchment, butter side down, and bake until the salmon is just opaque throughout, 18 to 20 minutes; dont overcook.

Ingredients you will need

Butter

Salmon

Equipment you will use

Oven

Transfer the salmon to a plate and keep warm.

Ingredients you will need

Salmon

Put the pan over medium heat and reduce the sauce until its thick enough to lightly coat a spoon.

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Remove from the heat, whisk in the remaining 2 Tbs. butter, and taste for salt and pepper. Put each salmon fillet on a warm dinner plate and spoon the sauce over each.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Butter

Sauce

Equipment you will use

Whisk

Garnish with the dill or chives. Serving Suggestions

Ingredients you will need

Chives

Dill

Serve the salmon with spring peas or asparagus. Drink Suggestions Try a crisp French Chardonnay or Sauvignon Blanc with little or no oak, such as the Chablis from

Ingredients you will need

Chablis

Asparagus

Salmon

Drink

Peas

Rolland Lavantureux or the Domaine Chavet Menetou-Salon, a little-known Loire Sauvignon Blanc.

Ingredients you will need

Sauvignon Blanc

Calories

620, Fat

48, Fat Calories

440, Saturated Fat

22, Protein

36, Monounsaturated Fat

15, Carbohydrates

610, Cholesterol

200, Fiber

Photo: Scott Phillips

Rate this Recipe and View Reviews

4, Polyunsaturated Fat

8, Sodium

Equipment

Ingredients

Servings:

59milliliters

unsalted butter; more for the-parchment 227grams

(1 scant cup) crème fraîche 118milliliters

dry vermouth 4servings

Minced fresh dill or chives for garnish 2teaspoons

finely chopped fresh tarragon 4servings

Kosher salt and freshly ground black pepper 3Tbs

fresh lemon juice 680grams

skinless salmon fillets each), preferably center-cut 2Tbs

minced shallot

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.