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Salmon with Chive And Herb Sauce

 
Salmon with Chive And Herb Sauce
30

The herb sauce was delicious and packed with flavour. However I seared the salmon in the hot skillet until nicely done, removed from the pan, then made the sauce with the remaining ingredients. Like crispy salmon rather than poached. Well definitely be making this dish again.

Yield

4

servings

Prep

5

min

Cook

35

min

Ready

45

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 cup chicken broth
2 teaspoons tarragon leaves
fresh, minced
2 teaspoons thyme
fresh, minced
*
4 each salmon steaks
1 inch thick
*
1 each garlic cloves
minced or pressed
1 teaspoon cornstarch
3 tablespoons chives
thiny sliced
1 x salt and black pepper
*
1 wedges lemon
*

Directions

In a 10 to 12 inch frying pan over high heat, bring broth, tarragon, and thyme to a boil.

Lay salmon in pan and reduce heat to simmering; cover pan.

Cook until fish is opaque but still moist-looking in thickest part (cut to test), about 10 to 15 minutes.

LIft steaks onto a platter; cover and keep warm.

Add garlic to pan; boil on high heat, uncovered, until liquid is reduced to ½ cup, 3 to 4 minutes.

Mix the cornstarch with 2 tablespoon of water and stir into pan; stir until boiling.

Mix in chives and pour sauce over the salmon.

Season servings individually with salt, pepper and juice from the lemon wedges.

 

* not incl. in nutrient facts

Reviews

over 2 years

The herb sauce was delicious and packed with flavour. However I seared the salmon in the hot skillet until nicely done, removed from the pan, then made the sauce with the remaining ingredients. Like crispy salmon rather than poached. Well definitely be making this dish again.

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 2925% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 87mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 4%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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