Salmon is one of my favorite types of fish. I typically make it one of two ways – lots of lemon, dill and onions or with a citrus salsa. I thought I’d mix it up a bit and try salmon with this tarragon cream. It was really easy to make, and it’s a wonderful change from traditional tartar sauce. Tarragon isn’t an herb that I use frequently, but it’s common in French cuisine. It has a similar flavor to anise, a strong flavor that is dark and rich. You definitely don’t want to overdo it. If you’re cooking the tarragon, be sure to add it right at the end so it doesn’t get bitter. I really like this flavor combination. The tarragon gives the cream a rich flavor, and it goes so well with salmon, which can be a little strong. I also really like that this is so easy to make. I made the tarragon cream while the salmon was cooking. While the oven is preheating, it’s easy to put together some vegetable side dishes. Mix up your dinner routine with this delicious new recipe.
- 1 1/2 lbs salmon fillet
- 1 Tbsp olive oil
- salt & pepper to taste
- lemon slices
- 1/2 C light sour cream
- 1/2 C fat free mayonnaise
- 2 Tbsp fresh tarragon minced
- 2 Tbsp dill pickle relish
- 2 Tbsp capers minced
- 1 Tbsp shallots minced
- 1 Tbsp white wine vinegar
- 1 Tbsp lemon zest
- 1 tsp Dijon mustard
- 1 tsp sugar
- 1/2 tsp Worcestershire sauce
Combine the tarragon sauce ingredients in a small bowl. Mix well and refrigerate until using.
Preheat the oven to 400 degrees F and line a baking sheet with foil or parchment paper.
Brush the salmon with the olive oil.
Season with salt and pepper and lemon slices.
Bake for 15 - 20 minutes, or until the salmon flakes easily with a fork.
Serve the salmon topped with the tarragon cream sauce.
Entire recipe makes 6 servings
Serving size is about 3 oz salmon with 1/4 C tarragon cream
Each serving = 6 Smart Points/6 Points
PER SERVING: 252 calories; 13g fat; 3g saturated fat; 7g carbohydrates; 2g sugar; 26g protein; 1g fiber