Entreés
Please select an entreé from the alphabetical list.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Broiled Salmon with Sauterne Glaze and Tarragon Butter
Broiling is one of my favorite ways to make salmon. In this recipe the strong herbal flavors of the tarragon are combined with the sweetness of the sauterne glaze to create a complex flavor. The top of the salmon will become crisp and quite flavorful while the interior will stay moist. I find that a buttery California chardonnay compliments this dish nicely.
Ingredients
Conversions to European measurements can be found here!
- 4 salmon fillets
- 2 tablespoons capers
- 1/4 cup sauterne
- 4 tablespoons butter
- 1/4 cup tarragon finely chopped
- 1 stick softened butter
- 1/4 teaspoon salt
Procedure
To make the butter mix the salt butter and tarragon in a kitchen mixer. You can also mix with a couple of spoons. As soon as the butter and herb are mixed put it in the fridge to cool.
Preheat the oven broiler
Heat a large frying pan to medium high. Melt 4 tablespoons of butter, just as it begins to brown quickly add all the salmon fillets skin side up. Reduce the heat to medium immediately to prevent the butter burning. Cook, the salmon for about 3 minutes. After 3 minutes place the entire pan, salmon included into the broiler. After 1 minute add the sauterne by pouring it directly on top of the salmon. Return the salmon to the broiler for another minute. Baste the salmon after another minute with the pan liquids. Continue basting until a browned glaze forms on the top of the salmon. Do not exceed five minutes in the broiler.
When the salmon is cooked and the top glazed remove it from the broiler. Carefully remove the salmon to a serving plate. Return the frying pan to the stovetop and turn the heat up to high. Add the capers and bring to a boil. Pour the sauce over the top of the salmon. Place several large dallops of tarragon butter on top of the salmon.