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Broiled Salmon with Tarragon and Shallot Cream Sauce

added 6 months, 1 week ago by dfales

Simple and delicious! Fresh tarragon is a must in this recipe.

Ingredients

• 2 7-ounce skinless salmon fillets
• 2 tablespoons unsalted butter
• 4 large shallots, sliced
• 2 tablespoons chopped fresh tarragon
• 6 ounces baby spinach
• 2/3 cup dry white wine
• 1/2 cup heavy whipping cream

Directions

1. Preheat broiler. Sprinkle salmon with salt and pepper. Broil salmon until just opaque in center, about 4 minutes per side. Transfer to plate.
2. Melt 1 tablespoon butter in skillet over medium-high heat. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
3. Melt remaining tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Transfer salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.