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Pan Seared Salmon Recipe with Creamy Tarragon & Shallot Sauce

Pan Seared Salmon with Creamy Tarragon & Shallot Sauce is a simple yet elegant dish that combines the rich, delicate flavors of fresh salmon with a velvety, herb-infused sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course: Main Course
Cuisine: American, French
Ingredients Method Notes

Ingredients
  

  • Preparing the Salmon
  • 4 Salmon 6 Ounce Portions Fileted.
  • Salt To Taste.
  • Pepper To Taste
  • 4 Ounces Butter Preferably Clarified but not necessary.
  • Prepare the Sauce
  • 8 Ounces Butter
  • 1/2 Cup Shallots Chopped
  • 3 Tbl Tarragon Fresh and chopped.
  • 1 Cup White Wine Semi-sweet works great.
  • 4 Tsp Garlic Minced
  • 1/2 Cup Heavy Cream
  • Prepare Carrot Puree
  • 4 Lbs Carrots Peeled and Chopped
  • 3 Tsp Ground Cumin
  • Salt To Taste
  • Pepper To Taste
  • 5 Ounces Butter
  • 4 Tbl Parsley Fresh and chopped..
  • Prepare the Broccoli
  • 10 Ounces Broccoli Florets Poached
  • 4 Tbl Garlic Olive Oil
  • Salt To Taste
  • Pepper To Taste

Method
 

  1. Prepare The Salmon
  2. Preheat oven to 375F
  3. Season the fish with salt and pepper to taste. 
  4. In an oven proof frying pan, heat the butter, and when hot (350F), add the fish on the serving side When golden brown, flip it to the other side, turn off heat, and allow to set out of the pan and off the stove for a few minutes before putting it in the oven. You don't want it to get to cooked. Bake in the oven for about 5 to 6 minutes, depending on the size of your portion.
  5. Remove salmon and set aside allowing it to rest.
  6. Making The Sauce
  7. In a , heat 2 ounces of butter. When hot, add the shallots and sweat them for a couple of minutes.
  8. Add the tarragon and white wine and let it reduce by half. Add the garlic, the cream, and another 2 ounces of butter.
  9. Make The Carrot Puree
  10. Poach the carrots until tender in water. Remove from water.
  11. In a food processor, add the carrots, cumin, salt, and pepper, and process until very smooth. Add butter and parsley, and it is ready to serve.
  12. Prepare the Broccoli Florets
  13. Quickly sauté the florets and season with salt and pepper.
  14. Assembling The Dishwasher
  15. Take the carrot puree and place some on the plate. Swirl it around the plate to smooth and spread it out some.
  16. Place the salmon on the carrot puree.
  17. Place the sauce on top of the salmon.
  18. Arrange the broccoli around the salmon. It is alright if the broccoli is in some of the puree.
  19. Serve and enjoy. This is very elegant and delicate dish.

Notes

You can use chicken stock for the carrots if you want instead of water. Carrots will absorb some of the flavor of the chicken stock. 
For sweeter carrot puree, you can honey or maple syrup to the food processor also. 
Spinach and asparagus also makes a great side dish for the salmon.