Pan-grilled fillets with tomato & tarragon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Salmon fillet, skin on, cut |
| Into 4 equal peices | ||
| Salt and pepper to taste | ||
| ½ | cup | Dry white wine |
| ⅓ | cup | Minced fresh chives |
| 3 | Sprigs of fresh tarragon | |
| 1 | teaspoon | Butter |
| 2 | Ripe plum tomatoes, seeded | |
| And chopped | ||
| Fresh chives to garnish | ||
Directions
Preheat a 12" cast iron skillet for about 4 minutes over medium-high heat. Preheat the broiler, moving the top oven rack to 4" from the element. Place salmon fillets in the skillet, with the skin side down. Sprinkle the other side of the fillets evenly with freshly ground pepper. Cook without turning the fillets for around 6 minutes.
Place the skillet under the broiler for about 3 minutes, or until salmon is lightly browned. Don't let the salmon dry out. While cooking the salmon, place wine in a small saucepan and simmer for about a minute. Add the minced chives, tarragon and butter. Stir well. As soon as the butter melts, add the tomatoes for about 30 seconds. Add salt and pepper to taste. Remove the tarragon. Spoon the sauce over the fillets evenly. Garnish with the chives. Source: Adapted by Deborah Kuhnen from 'Eating Well' Magazine, June 1996.