Ingredients
- 3 tablespoons fresh lemon juice
- 2 teaspoons finely chopped fresh tarragon
- 8 ounces (1 scant cup) creme fraiche
- 1/4 cup unsalted butter; more for the-parchment
- 2 tablespoons minced shallot
- 1/2 cup dry vermouth
- 4 skinless salmon fillets (6 to 7 ounces each), preferably center-cut
- Kosher salt and freshly ground black pepper
- Minced fresh dill or chives for garnish
Description
Creme Fraiche And Lemon Juice Are The Perfect Counterpoints For The Rich, Buttery Texture Of The Braised Salmon. The Reduced Pan Juices From The Salmon Have A Delicious Tangy Flavor Similar To That Of Bearnaise Sauce.
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