![]() ![]() This entrée is fancy enough to serve to guests and easy enough for a weeknight dinner. Combine all ingredients in a jar that is just wide enough to hold an immersion blender head. Sautee minced shallot until just tender.Īdd remaining butter and heat until melted and just warm. ![]() Melt one Tablespoon butter in a small saucepan. While the salmon is baking, make the Bearnaise. Cover salmon pan and bake until just opaque in center, about 15 minutes, depending on thickness. Season with salt and pepper and top with topping. Place salmon fillets in a lidded baking dish. It’s important that you don’t use too wide a container. A quart size, wide mouth canning jar is perfect but I have also reused (clean) commercial jars. You will need a jar that just fits the immersion blender. Most standing blenders will only work if you trickle in the butter (and even then it’s a crap shoot). Lemon juice, tarragon, parsley, lemon zest, garlic clove, salt, pepper.Shallot, fresh tarragon, salt, pepper.Helps emulsify, adds flavor, balances the richness. This adds richness and is part of the emulsification. This adds richness, body and is part of the emulsification. I’d serve this to guests in a heartbeat! But it’s so easy I serve it for ordinary weeknight diners too! Even the sauce is ready in minutes! Add some asparagus to the pan and it’s even more efficient (plus more elegant and healthier). Rich, flavorful salmons with a tasty sauce. Gotta love those healthy omega-3 fats!ĭelicious. It’s that old concept of layering flavors! In the end I believe it’s the combination of lemon and tarragon topping the fish, with the similarly flavored Bearnaise, that is key to the success of this dish. Interestingly, I don’t like the overwhelming anise punch (read, passionately hate) that flavors black licorice, but I love the more delicate version of it in this dish. Tarragon is a favorite herb for use in Bearnaise and it delivers a subtle anise flavor. It is considered to be a “child” of the mother Hollandaise sauce.” Per Wikipedia, “Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. What is Bearnaise Sauce and why is it so good on this? Just don’t tell anyone it’s ready minutes! The lovely thing about a good sauce-well besides the flavor-is how it can make a simple recipe truly special. And everything comes together seamlessly. Then make a flavorful sauce that’s ready in minutes. ![]() You toss some lemon and herbs on a piece of good salmon and bake. Weeknights? Breakfasts? Yup, all without breaking a sweat. One of the great things about blogging is realizing that you can eat great food-a lot. I may have received product samples from these sponsors to help in the creation of my recipes. This week is sponsored by Rodelle and La Tourangelle. Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner. With layers of lemon and tarragon flavor, Lemon Tarragon Salmon with Quick Béarnaise combines a flavorful fish with a rich, easy sauce. ![]()
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