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Ingredients
1 1/2 pounds
salmon fillet, cut into
4
equal portions
2 tsp
Sensations Extra Virgin 100% Olive Oil
Salt and freshly ground pepper
2/3 cup
dry white wine, such as Sauvignon Blanc or Pinot Grigio
1/3 cup
Compliments Chicken Broth
4 tbsp
Compliments Butter, cut into chunks
1-2 tsp
minced Compliments Organic Fresh Tarragon
Method
Step 1
Preheat oven to 450°F.
Step 2
Arrange salmon, skin side down, in a lightly oiled baking pan.
Step 3
Brush salmon with olive oil and season to taste with salt and pepper.
Step 4
Bake until salmon is no longer translucent but is still moist looking in center (cut to test), about 15 minutes.
Step 5
Meanwhile, combine wine and broth in a 10 to 12-inch frying pan.
Step 6
Bring to a boil over high heat.
Step 7
Boil until reduced to 2-3 tablespoons, about 5 minutes.
Step 8
Whisk butter into pan, a few chunks at a time, until sauce is smooth and thickened slightly.
Step 9
Stir in tarragon. Remove sauce from heat but keep warm.
Step 10
When salmon is done, slide a spatula between skin and meat of each fillet;transfer salmon to individual plates, leaving skin in pan.
Step 11
Drizzle salmon with equal amounts of butter sauce and serve immediately
Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
350
Saturated Fat:
9 g
Carbs:
1 g
Sugar:
0 g
Protein:
33 g
Cholesterol:
120 mg
Fiber:
0 g
Sodium:
350 mg
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