Salmon with Tarragon Dill Cream Sauce
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Salmon with Tarragon Dill Cream Sauce
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This makes 2 total servings of Salmon with Tarragon Dill Cream Sauce. Each serving comes out to be 469 Calories, 40g Fats, 1.5g Net Carbs, and 22.5g Protein.
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Ingredients
Salmon Filets
- 1 ½ lb. salmon filet
- 3/4-1 tsp. tarragon dried
- 3/4-1 tsp. dried dill weed
- 1 tbsp. duck fat
- salt to taste
- black pepper to taste
Cream Sauce
- 2 tbsp. butter
- ¼ cup heavy cream
- ½ tsp. tarragon dried
- ½ tsp. dried dill weed
- salt to taste
- black pepper to taste
Instructions
- Slice the salmon in half to create 2 filets. Season meat of fish with spices and skin side with salt and pepper.
- Heat 1 tbsp. duck fat in a ceramic cast iron skillet over medium heat. Once hot, add salmon skin side down.
- Allow salmon to cook for 4-6 minutes while skin crisps up. Once the skin is crisp, reduce to low heat and flip salmon.
- Cook salmon until done-ness you want is achieved. Generally about 7-15 minutes over low heat.
- Remove salmon from the pan and set aside. Add butter and spices to the pan and let brown. Once browned, add cream mix together. Serve sauce on top of salmon.
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