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 servingsPREP
5 minCOOK
35 minREADY
45 minIngredients
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.
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