Salmon with Citrus Tarragon Butter
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  1. Citrus Tarragon Butter
  2. 1/2 cup softened butter
  3. 2 tablespoons finely chopped tarragon or parsley
  4. 2 tablespoons grainy mustard
  5. 1 tablespoon finely grated orange zest
  6. 1 teaspoon honey
  7. 1 clove garlic, minced
  8. 1/2 teaspoon ground black pepper
  9. Salmon
  10. Four boneless skinless salmon fillets (about 6 ounces each)
  11. one large orange (reserve from grading zest), then sliced
  12. Sea salt and pepper
  1. Blend butter with tarragon, mustard, orange zest, honey, garlic, and pepper. Scrape butter onto a sheet of plastic wrap; form into a log and chill for one hour or until set.
  2. Preheat oven to 425°F (220°C). Arrange oranges on a parchment paper–lined baking sheet to create 4 beds for the fish. Place fish on orange slices; season with salt and pepper. Roast fish for 10 to 12 minutes or until just coral in the center.
  3. Remove pan from oven and immediately place a couple thin slices of butter onto each fillet to melt and glaze fish.
  1. Store extra flavored butter in the freezer as a quick flavor booster to all kinds of dishes. It is a delicious tossed with steamed green beans, asparagus or brussels sprouts topped with toasted almonds. And a few spoonfuls and quick rice for pilaf; or used to based roast chicken or pork chops.
Adapted from Winexpert
Adapted from Winexpert
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