Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Salmon Dijonnaise
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- #84829
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 cup dry white wine
1/4 cup bottled clam juice
1/2 cup shallots, thinly sliced
2 sprig fresh tarragon
1 clove garlic, smashed
1 bay leaf
1/2 teaspoon black peppercorns
1/4 teaspoon coarse salt
4 skinned salmon fillets (4 ounce size)
1/2 cup heavy cream
4 tablespoons cold unsalted butter, thinly sliced
1 tablespoon chopped fresh tarragon
1 tablespoon country-style Dijon mustard
directions
Heat oven to 350 degrees F.
Combine first 8 ingredients in a large saute pan and bring to a boil. Reduce heat and simmer for 5 minutes. Add salmon to wine mixture, cover, and place in oven. Poach for 10 minutes. Remove salmon from pan and keep warm while you prepare sauce.
Boil poaching liquid for 5 minutes or until reduced by half. Add cream and boil for 3 minutes or until thick bubbles appear.
Reduce heat to low. Whisk in cold butter, one piece at a time. As each melts, add another, stirring constantly. Strain the sauce.
Stir in tarragon and mustard, and serve over salmon.
added by
mummy
nutrition data
Nutritional data has not been calculated yet.
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