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Pan-Grilled Salmon Fillets with Tomato & Tarragon

May/June 1996

Your rating: None Average: 3.3 (12 votes)

A lovely sauce of tomatoes, tarragon and white wine adds fresh flavor to salmon fillets. Serve with brown rice and sauteed spinach.


Pan-Grilled Salmon Fillets with Tomato & Tarragon

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1-1 1/4 pounds salmon fillet, skin on (scaling is not necessary), pin bones removed, cut into 4 pieces
  • Salt & freshly ground pepper, to taste
  • 1/2 cup dry white wine
  • 1/3 cup very finely chopped fresh chives
  • 3 sprigs fresh tarragon
  • 1 teaspoon butter
  • 2 ripe plum tomatoes, seeded and finely chopped
  • Fresh chives, for garnish

Preparation

  1. Preheat a 12-inch ovenproof skillet (cast iron is fine) for 3 or 4 minutes over medium-high heat. Preheat the broiler, positioning the top rack about 4 inches from the heat.
  2. Place salmon fillets in the skillet, skin-side down, leaving the heat on medium-high. Sprinkle with pepper and cook, undisturbed, for about 6 minutes, or until the salmon flesh turns opaque about halfway up the fish.
  3. Transfer the skillet to the broiler and leave it there for 2 or 3 minutes, just until the salmon browns on top. The salmon should still be moist in the middle.
  4. Meanwhile, in a small saucepan, heat wine over medium heat. Let it simmer for about 1 minute. Add chives, tarragon and butter and stir. When the butter has melted, add tomatoes and cook another 30 seconds. Adjust seasonings with salt and pepper. Remove and discard the tarragon. Spoon the sauce over the salmon. Garnish with chives.

Nutrition

Per serving: 248 calories; 13 g fat (3 g sat, 4 g mono); 69 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 23 g protein; 1 g fiber; 216 mg sodium; 524 mg potassium.

Exchanges: 3 medium-fat meat


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Recipe Categories

Servings
4
Main Ingredient
Fish
Preparation/ Technique
Broil
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Ethnic/Regional
American
French
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
May/June 1996
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