My husband says I'm saucy, and that doesn't really have anything to do with my personality. I just like to have sauce on my food. Fish is no different. If I'm having fish and chips, you can pretty much count on the fact that there is a yummy tarter sauce sitting nearby for me to dip into. It isn't a requirement for me to have sauce on all fish I eat. Usually I love baked salmon with no sauce, but I made this last night and now, this sauce may be a requirement indeed!
Ingredients (Salmon):
- 4 6oz Salmon Fillets, with or without skin
- Cooking spray
- Dried Tarragon
- Salt and Pepper
Preheat oven to 400 degrees. In a large glass baking dish, cover the bottom with cooking spray. Lay your rinsed fillets in the dish without them touching each other. Sprinkle tops with dried tarragon, salt and pepper. Cover dish with foil and bake for 45 minutes or until the center of the largest, thickest fillet is cooked through (check with a fork).
Ingredients (Sauce):
- 1/2 C Butter
- 2 T White Vinegar
- 1/2 Lemon, Juice
- 2 Egg Yolks, whisked
- 1 T Capers
- Dried Tarragon (garnish)
In a medium sauce pan, melt butter on low heat. Add vinegar and lemon juice. Remove from heat and slowly whisk in egg yolks until thoroughly combined (you do not want to create scrambled eggs, so make sure the butter mixture is not too hot). Replace back onto heat and heat to medium, stirring constantly until thickened. Add capers. Place in a small dish and garnish with tarragon. Let cool to room temperature before serving.
This sauce is great
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