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Salmon with tarragon mustard butter

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Ingredients for 2 servings:

  • 100 g butter
  • ½ orange(s), zest only
  • 1 ½ tbsp grainy mustard
  • 3 sprigs of tarragon
  • 280 g salmon fillet(s) without skin
  • Pepper, freshly crushed
  • Fleur de Sel

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

poached at low temperature

Melt the butter over low heat. Stir in the orange zest, mustard, and generous grinds of black pepper. Let it cool while stirring, then add the chopped tarragon leaves. Cut the salmon fillet into slices, season with fleur de sel, and brush both sides with the spiced butter. Place on a plate, wrap tightly in cling film, and cook in an oven preheated to 80 degrees Celsius (180 degrees Fahrenheit) for about 25 minutes. The low temperature and the foil wrap ensure succulence and full flavor development.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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