Artizone > Slow roasted salmon with tarragon mustard cream
The Cook Book
SLOW ROASTED SALMON WITH TARRAGON MUSTARD CREAM
Fast and Healthy Dinner suitable for everyday and for special occasions
Recipe by: Cheryl Collett
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
2 Tablespoons tarragon, finely chopped
2 Tablespoons mustard
1 Cup heavy cream
1 Pinch sea salt
1 Pinch black pepper, cracked
lbs Atlantic salmon
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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