Salmon with Chive And Herb Sauce
120
The herb sauce was delicious and packed with flavour. However I seared the salmon in the hot skillet until nicely done, removed from the pan, then made the sauce with the remaining ingredients. Like crispy salmon rather than poached. Well definitely be making this dish again.
Ingredients
| 1 | cup |
chicken broth
|
|
| 2 | teaspoons |
tarragon leaves
fresh, minced |
|
| 2 | teaspoons |
thyme
fresh, minced |
* |
| 4 | each |
salmon steaks
1 inch thick |
* |
| 1 | each |
garlic cloves
minced or pressed |
|
| 1 | teaspoon |
cornstarch
|
|
| 3 | tablespoons |
chives
thiny sliced |
|
| 1 | x |
salt and black pepper
|
* |
| 1 | wedges |
lemon
|
* |
Directions
In a 10 to 12 inch frying pan over high heat, bring broth, tarragon, and thyme to a boil.
Lay salmon in pan and reduce heat to simmering; cover pan.
Cook until fish is opaque but still moist-looking in thickest part (cut to test), about 10 to 15 minutes.
LIft steaks onto a platter; cover and keep warm.
Add garlic to pan; boil on high heat, uncovered, until liquid is reduced to ½ cup, 3 to 4 minutes.
Mix the cornstarch with 2 tablespoon of water and stir into pan; stir until boiling.
Mix in chives and pour sauce over the salmon.
Season servings individually with salt, pepper and juice from the lemon wedges.
Nutrition Facts
Serving Size 66g (2.3 oz)Amount per Serving
Calories 2925% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 2mg
1%
Sodium 87mg
4%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
1%
Sugars g
Protein
4g
Vitamin A 2%
•
Vitamin C 4%
Calcium 1%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
