Salmon with Scallions, Tarragon and Lemon
Salmon with Scallions, Tarragon and Lemon
ingredients
9 scallions, trimmed
1 14-oz (400g) can reduced sodium chicken broth
Grated zest of 1 lemon
2 Tbsp. fresh lemon juice
4 6-oz salmon fillets
salt and pepper to taste
1 tsp. chopped, fresh tarragon or 1/2 tsp. dried tarragon
1/2 cup heavy (35%) cream
1 Tbsp. unsalted butter
method
Chop 1 scallion, white and green parts. Leave the remaining scallions whole.
Bring the broth, lemon zest and lemon juice and chopped scallion to a boil in a large skillet over high heat. Boil until the broth has reduced by half (about 5 minutes).
Season the salmon with salt and pepper. Place the fillets in the broth and sprinkle with tarragon. Top the salmon with the whole scallions. Reduce heat to medium,-low and cover skillet. Simmer until the fillets have a slightly rosy center when pierced (7 - 9 minutes). Using a slotted spoon, transfer the salmon and the whole scallions to a platter and cover with aluminum foil to keep warm.
Add the heavy cream to the skillet and bring to a boil over high heat. Cook, whisking occasionally, until the sauce has thickened and reduced by half, about 3 minutes. Remove from the heat and stir in the butter. Season with salt and pepper.
To serve, spoon equal amounts of the sauce onto 4 dinner plates. Top each with a salmon fillet and 2 scallions. Serve hot.
Adapted from an Art Smith recipe
http://www.fortysomething.ca/2008/09/salmon_with_scallions_tarragon.php