2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
6 6-8-ounce salmon fillets
Fresh lemon juice
2 Tbsp butter, melted
Fresh tarragon sprigs
Instructions
Melt 3 tablespoons bullter in heavy large skillet over medium heat. Add shallots and saute 2 minutes. Increse heat to medium-high. Add mushrooms; saute until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes.
Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. broil until just cooked through, without turning, about 6 minutes.
Transfer fish to plates. Spoon mushrooms over. Garnish with tarragon.
Originally Submitted
9/5/2009
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