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Slow roasted salmon with tarragon mustard cream
SLOW ROASTED SALMON WITH TARRAGON MUSTARD CREAM

Fast and Healthy Dinner suitable for everyday and for special occasions

Total time
30 mins

Recipe by:

Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.

INGREDIENTS - 4 servings
  • 1 12 lbs Atlantic Salmon
  • 2 Tablespoons Tarragon finely chopped
  • 2 Tablespoons Mustard
  • 1 Cup Heavy Cream
  • 1 Pinch Sea Salt
  • 1 Pinch Black Pepper cracked
PREPARATION
  • Preheat oven 275 degrees Fahrenheit.
  • Slice salmon in half, crossways. Rub generously with salt and pepper. Place salmon on a baking tray in the oven for 20 minutes for medium rare.
  • In a small saucepan, heat cream on medium high heat about 5 minutes or until milk starts to bubble. Turn heat to medium low. Add mustard and whisk occasionally till mixture thickens to a sauce consistency, about 5 minutes.
  • When salmon is ready, divide the fish into four portions. Stir in fresh tarragon to mustard sauce and spoon over salmon just before serving
  • Cook’s tip: Serve with arugula salad

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