About
Ah, the beauty of a spring sunset; the sky a gorgeous swirl of pink and gold! Only in Spring Herb Salmon can you find such similar colors... and a taste to match! Succulent, rich salmon is pan-seared and then braised in a creamy, zesty lemon-herb sauce with the vivid fragrance of spring in each bite. Nothing is as refreshing as Spring Herb Salmon when welcoming in the new season!
Ingredients
- For the salmon:
- 4 (6-8-ounce) salmon fillets, skinless
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- For the sauce:
- 2 cloves garlic, minced
- 1 large shallot, halved, thinly sliced
- 1 tablespoon Dijon mustard
- 1/2 cup dry white wine
- 1 cup unsweetened full-fat coconut milk, may substitute heavy cream
- 1/2 lemon, zested, plus 1 tablespoon lemon juice
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh tarragon, finely chopped
- 1/4 teaspoon kosher salt, plus more, to taste
- 1/2 teaspoon ground black pepper
- Optional, for serving:
- fresh chives, to taste, finely chopped
- fresh dill, to taste, finely chopped
- fresh tarragon, to taste, finely chopped
Directions
Step 1 -Pat the salmon fillets dry with a paper towel.
Step 2 -Season both sides of the fillets evenly with 2 teaspoons of the salt and 1 teaspoon of the pepper.
Step 3 -In a large nonstick skillet over medium-high heat, add the oil.
Step 4 -Add the salmon fillets and cook, while flipping once, until golden, about 2-3 minutes per side.
Step 5 -Transfer the salmon fillets to a clean plate.
Step 6 -Reduce the heat to medium.
Step 7 -Add the garlic and the shallots to the pan and cook, while stirring, until fragrant, about 1 minute. Be careful not to let them burn.
Step 8 -Add the mustard and the white wine and whisk until smooth.
Step 9 -Cook until the wine has reduced by half, about 2 minutes.
Step 10 -Slowly pour in the coconut milk, while whisking, until well-incorporated.
Step 11 -Bring the sauce mixture to a rapid simmer.
Step 12 -Reduce the heat to medium-low so the sauce is lightly simmering.
Step 13 -Add the lemon zest, the lemon juice, 2 tablespoons of the chives, 2 tablespoons of the dill, 2 tablespoons of the tarragon, 1/4 teaspoon of the remaining salt, and the remaining pepper and stir to combine.
Step 14 -Add the salmon fillets to the sauce and cook, uncovered, until the salmon fillets are cooked to an internal temperature of 145 degrees F, about 3-5 minutes.
Step 15 -Taste the sauce for seasoning and add the extra salt, as needed.
Step 16 -Serve the salmon over the sauce and top with the remaining chives, the remaining dill, and the remaining tarragon.
