This recipe is a keeper. Mike and I each had a healthy portion, and there was a little left over for lunch the next day. There was quite a bit of sauce left after I cooked the salmon, so we drizzled some on our brown basmati rice, sauteed veggies (purple cabbage, green beans, mushrooms,) and water chestnuts. The rice soaked it right up and it was so delicious. It's not exactly light, but it's cold and clear here this week with a low of 10 degrees, so we need the extra fat! You could probably cut the butter in half and it would still taste great.
Serves 3 hungry people or 4 that like smaller portions, prep time 10 minutes, cook time 10 minutes
INGREDIENTS
Soy Tarragon Sauce:
2 garlic cloves
1/3 cup fresh tarragon leaves (loosely packed)
1/2 teaspoon red miso paste
1/2 tsp. hoisin sauce
splash of fish sauce (fish sauce on fish is kind of funny...)
1/2 cup soy sauce (or Braggs Liquid Aminos would work too)
1/2 cup melted unsalted butter (unsalted is key because the miso and soy is so salty already)
1 Tablespoon rice wine vinegar or white vinegar
2 Tablespoon honey
1 Smart Source Seafood Wild Alaska Salmon fillet (1.5 lb.) or 3 or 4 Smart Source Seafood portions (6-8 oz): thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
2 green onions, chopped
2 Tablespoons sesame seeds
PREPARATION
Add all sauce ingredients to blender and puree on high.
Rinse any ice glaze from frozen Alaska Salmon under cold water, pat dry with paper towel. Heat a heavy skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet skin side up and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and baste with sauce. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Baste occasionally (I basted ours 4 times). Cook just until fish is opaque throughout.
To serve, baste with additional sauce. Garnish with green onions and sesame seeds.