Tarragon | Alaskan Harvest Seafood Blog

Salmon with Tarragon

Filed under: Salmon Recipes — Tags: Salmon, salmon recipe, tarragon —

Alaskan Salmon is a wonderful fish and so good for you, rich in omega 3 fatty acids, and full of flavor. It is an excellent source of phosphorous, niacin and vitamins B6 and B12, a good source of thiamin and niacin. It contains 1825 mg of omega-3 fatty acids per 3 oz serving.
This is a very simple dish and really brings out the taste of the fish

Ingredients:

Salmon steaks
2 tablespoons olive oil
salt and pepper
1/2 cup fresh tarragon
1 teaspoon lemon juice

Preparation:

Marinate the salmon in olive oil, lemon juice, cup fresh tarragon and salt and pepper to taste for about one hour.
Pan fry the salmon in the marinade with a lid to poach for about 7 min on each side.

Serving Suggestion:

We served it with cream potatoes with chopped cilantro, streamed broccoli and sauteed swiss chard, for which there is a recipe below.

Swiss Chard Recipe

This vegetable is rich in iron, vitamin K and vitamin C. It is easy to prepare and add’s great color to the plate.

Ingredients:

one bunch swiss chard
3 cloves of garlic
1/2 red onion
salt and olive oil

Preparation:

saute garlic and red onion in olive oil, then after a few minutes slowly add the swiss chard.
cover the Swiss chard with a lid and steam for about 7 min.

Enjoy

by Rebecca Subbiah RD, LDN

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Zesty Grilled Salmon Rub

Filed under: Salmon Recipes, Seafood Recipes — Tags: Alaskan Seafood, fish, grill, grilled fish recipe, Grilled Salmon, Salmon, tang, tarragon, wild Alaskan salmon, wild salmon, zingy —

This preparation can be used on a number of different fish types, as long as the meat is dense enough to stand up to grilling, and the flesh has enough oil to retain part of its own flavor.

You will need:

1 1/2 pounds wild Alaskan salmon fillets
1/2 cup white wine
1/2 cup white vinegar
1 tsp dried tarragon
2 tsp Worcestershire sauce
2 T olive oil
2 cloves garlic, minced
salt and pepper

1. Mix together all the ingredients after the salmon and pour into a shallow, non-reactive dish (like a glass casserole).

2. Marinate the fish for an hour or longer, turning it occasionally and scooping sauce over the top.

3. Grill over medium high heat until the salmon is just cooked through, but not dry. Serve immediately.

If you want the same tang but would rather pan-fry the fish, allow the fillet to drip-dry after marinating, then lightly dust with flour and pepper before tossing it into a hot skillet with olive oil and a small amount of butter. Cook on both sides until golden brown (but not longer than 10 minutes total per inch of thickness of fish).