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1 1/2 pounds
salmon fillet, cut into
Sensations Extra Virgin 100% Olive Oil
Salt and freshly ground pepper
dry white wine, such as Sauvignon Blanc or Pinot Grigio
Compliments Chicken Broth
Compliments Butter, cut into chunks
minced Compliments Organic Fresh Tarragon
Preheat oven to 450°F.
Arrange salmon, skin side down, in a lightly oiled baking pan.
Brush salmon with olive oil and season to taste with salt and pepper.
Bake until salmon is no longer translucent but is still moist looking in center (cut to test), about 15 minutes.
Meanwhile, combine wine and broth in a 10 to 12-inch frying pan.
Bring to a boil over high heat.
Boil until reduced to 2-3 tablespoons, about 5 minutes.
Whisk butter into pan, a few chunks at a time, until sauce is smooth and thickened slightly.
Stir in tarragon. Remove sauce from heat but keep warm.
When salmon is done, slide a spatula between skin and meat of each fillet;transfer salmon to individual plates, leaving skin in pan.
Drizzle salmon with equal amounts of butter sauce and serve immediately
Per serving (1/4 of the recipe):