Butter-Braised Salmon with Tarragon-Saffron Sauce

Name: Butter-Braised Salmon with Tarragon-Saffron Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 500 g norwegian salmon; 100 g unsalted butter; 1 tsp fleur de sel (or sea salt); 2 pcs shallots; 1 tbsp fresh tarragon; 0.1 g saffron threads; 100 ml dry white wine; 50 ml heavy cream; 1 tbsp whole-grain mustard; 250 g asparagus

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Indulge in this exquisite recipe for butter-braised salmon, featuring delicate fish infused with succulent butter and enhanced with an aromatic cream sauce of tarragon and saffron. Perfect for any occasion, this dish is both simple and sophisticated.

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Butter-Braised Salmon with Tarragon-Saffron Sauce

Prep time 20 min

Cook time 15 min

Servings

🍳

Difficulty Medium

Category Fish dishes

Ingredients

500 g norwegian salmon
100 g unsalted butter
1 tsp fleur de sel (or sea salt)
2 pcs shallots
1 tbsp fresh tarragon
⅛ g saffron threads
100 ml dry white wine
50 ml heavy cream
1 tbsp whole-grain mustard
250 g asparagus

Instructions

1
Pat the salmon pieces dry, then cut into medallions about 2-2.5 cm thick. Check carefully for any remaining bones and remove them with tweezers if necessary.
2
Evenly sprinkle the salmon medallions with fleur de sel (or your favorite salt) and place in the refrigerator while preparing the butter and sauce.
3
Gently melt the butter in a double boiler (bowl over a pot of simmering water) or heat in the microwave in short intervals (5-10 seconds) until it reaches a creamy, uniform consistency. It should be easily spreadable but not completely liquid.
4
Generously coat all sides of the salmon medallions with the creamy butter, ensuring they are thoroughly covered. Return the buttered salmon to the refrigerator, allowing the butter to firm up slightly.
5
To prepare the sauce, melt a little butter in a saucepan over medium heat. Add finely chopped shallot and sauté until translucent and light golden in color, about 2-3 minutes.
6
Add fresh tarragon and saffron to the saucepan with the shallot. Stir and cook for another minute, allowing the flavors to meld.
7
Add white wine and let it reduce until almost completely evaporated, about 3-5 minutes.
8
Add heavy cream, bringing the mixture to a gentle simmer. Then add whole grain mustard and whisk until everything combines and thickens slightly.
9
To finish the sauce, whisk in a piece of cold butter until emulsified, giving the sauce a glossy finish. Keep the sauce warm over low heat.
10
When ready to cook the salmon, preheat the oven to 200°C. Arrange the buttered salmon medallions on a baking sheet.
11
Bake the salmon for 7-10 minutes or until it reaches an internal temperature of 52-54°C for medium-rare.
12
While the salmon is baking, prepare the asparagus. Trim the tough ends from the bottom of the asparagus stems. Cook asparagus in salted boiling water or steam until they reach your preferred tenderness (crisp or soft). Immediately plunge into ice water to stop the cooking process and preserve color. Alternatively, you can quickly sauté them in butter.
13
Serve the butter-braised salmon with tarragon-saffron sauce and asparagus as a side dish.