In 12 ½” Gotham skillet, sauté over medium-high heat, melt the butter with the olive oil. When hot,
add the salmon, season with salt and pepper and sauté gently, turning once, until the salmon is
cooked through and opaque, about 3 minutes per side. Transfer the salmon to a warmed plate
and keep warm.
Pour off any excess fat from the pan and place the pan over medium-low heat. Add the shallot
and sauté, stirring, until translucent, 1 to 2 minutes. Add the tarragon, capers and cream, increase
the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan
bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes.
Season with salt and pepper and a squeeze of lemon juice.
Return the salmon to the pan and turn each piece several times in the sauce until well coated
and hot. Transfer to a warmed serving plate or individual plates and spoon the remaining sauce
over the salmon. Sprinkle with tarragon for color and serve immediately.
50+ Quick & Easy Recipes
Inspired by Celebrity Chef Daniel Green
Quick & easy to make
No experience needed
Includes different desserts, dinners, lunches & quick snacks!