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| Recipe Name | Oven-Braised Salmon with Lemon-Tarragon Creme Fraiche |
| Description | Serves four. Serve with asparagus. |
| content | 3 Tbsp. fresh lemon juice
2 tsp. finely chopped fresh tarragon
8 ounces (1 scant cup) creme fraiche
1/4 cup unsalted butter; more for the parchment
2 Tbsp. minced shallot
1/2 dry vermouth
4 skinless salmon fillets (6 - 7 ounces each), preferably center-cut
Kosher salt and freshly ground black pepper
Minced fresh dill or chives for garnish
Heat the oven to 350 F. Cut a piece of parchment to fit inside a large ovenproof skillet, saute pan, or flameproof baking dish. Lightly butter one side of the parchment. Combine the lemon juice, tarragon and creme fraiche in a small bowl and set aside. Melt 2 Tbsp. of the butter in the pan or baking dish over medium-high heat. Add the shallot and vermouth and reduce to a glaze; remove from the heat. Season the fillets with salt and pepper and arrange in a single alyer in the pan. Pour the creme fraiche mixture over the salmon, cover with the parchment, butter side down, and bake until the salmon is just opaque throughout, 18-20 minutes; don't overcook.
Transfer the salmon to a plate and keep warm. Put the pan over medium heat and reduce the sauce until it's thick enough to lighly coat a spoon. Remove from the heat, whisk in the remaining 2 Tbsp butter, and taste for salt and pepper. Put each salmon fillet on a warm dinner plate and spoon the sauce over each. Garnish with dill or chives. |
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