- 4 salmon fillets (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons white wine or chicken broth
- 1 tablespoon butter
- 1 green onion, finely chopped
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried tarragon
- 2/3 cup 2% milk
- Place salmon in a greased 2-qt. microwave-safe dish; sprinkle with salt and pepper. Pour wine over top. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Remove salmon and keep warm.
- Add butter and onion to the pan juices; cover and microwave on high for 1 minute. Stir in the flour, mustard and tarragon until blended; gradually stir in milk. Cook, uncovered for 1-2 minutes or until thickened; stirring every 30 seconds. Serve with salmon. Yield: 4 servings.
Originally published as Salmon with Tarragon Sauce in Country Extra May 2010, p54
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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