Equipment
Ingredients
Salmon
- 300 g salmon fillet, skin-on, pin bones removed
- 15 ml olive oil
- 15 g unsalted butter
- 3 g sea salt
- 1 g black pepper, freshly ground
Tarragon Cream Sauce
- 1 shallot, finely minced
- 60 ml dry white wine
- 120 ml heavy cream, room temperature
- 5 g dijon mustard
- 5 g fresh tarragon, finely chopped
- 10 ml lemon juice, freshly squeezed
Vegetables
- 150 g asparagus, woody ends trimmed
- 150 g broccolini, ends trimmed, thick stalks halved lengthwise
- 2000 ml water
- 15 g sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 723 kcal
- Protein
- 37 g
- Carbohydrates
- 15 g
- Fat
- 56 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 746 mg
- Saturated Fat
- 23 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 166 mg
- Potassium
- 1155 mg
- Calcium
- 149 mg
- Iron
- 3.9 mg
- Magnesium
- 88 mg
- Phosphorus
- 503 mg
- Zinc
- 1.5 mg
- Vitamin A
- 442 mcg
- Vitamin C
- 82 mg
- Vitamin D
- 17.5 mcg
- Vitamin E
- 8.6 mg
- Vitamin K
- 117 mcg
- Vitamin B6
- 1.3 mg
- Vitamin B12
- 5.0 mcg
- Thiamin
- 0.51 mg
- Riboflavin
- 0.55 mg
- Niacin
- 14.3 mg
- Folate
- 135 mcg
- Water
- 315 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large saucepan of the blanching water and 15g sea salt to a rapid boil over high heat. Prepare a mixing bowl filled with cold water and ice cubes nearby.
Submerge the asparagus and broccolini into the boiling water and blanch for 2 to 3 minutes until vivid green and tender-crisp. Use a slotted spoon to transfer the vegetables immediately to the ice bath to halt cooking. Drain well and set aside.
Thoroughly pat the salmon fillets dry with paper towels, paying special attention to the skin. Season generously with sea salt and freshly ground black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the salmon fillets skin-side down. Press firmly on each fillet with a fish spatula for 10 seconds to prevent curling. Cook undisturbed for 4 to 5 minutes.
Flip the salmon, lower the heat slightly, and add the unsalted butter to the pan. Cook for another 1 to 2 minutes. For medium-rare, aim for an internal temperature of 52 degrees Celsius (125 degrees Fahrenheit). For fully cooked, aim for 63 degrees Celsius (145 degrees Fahrenheit). Remove salmon to a warm plate to rest.
Reduce pan heat to medium-low. Add the minced shallots to the residual cooking fat and cook for 1 minute until softened. Pour in the dry white wine, using a spatula to scrape up any browned bits from the bottom of the pan. Simmer until the wine has reduced by half.
Whisk the heavy cream and Dijon mustard into the pan. Simmer gently for 2 to 3 minutes until the sauce coats the back of a spoon. Remove the skillet from the heat.
Stir the chopped fresh tarragon and lemon juice into the cream sauce. Taste and adjust the seasoning with additional salt and pepper if needed.
Divide the blanched vegetables between two plates. Top each vegetable bed with a resting salmon fillet. Spoon the warm tarragon cream sauce generously over the fish and vegetables, serving immediately.
Chef's Notes
- Thoroughly drying the salmon skin is the single most important step for achieving a restaurant-quality sear. Moisture creates steam, which prevents a crisp crust.
- Pressing the salmon flat with a spatula for the first few seconds of cooking prevents the skin from shrinking rapidly and causing the fillet to curl up.
- Carryover cooking will raise the internal temperature of the salmon by a few degrees while it rests, so pull it from the pan just before it reaches your target temperature.
- Using heavy cream rather than light cream or half-and-half significantly reduces the risk of the sauce curdling when the lemon juice and wine are introduced.
Storage
Refrigerator: 2 days — Store the cream sauce and cooked fish in separate airtight containers to maintain fish texture.
Reheating: Reheat fish gently in a low oven. Warm sauce on the stovetop over low heat without boiling to prevent splitting. Do not microwave.
Troubleshooting
Salmon skin sticking to the pan
Cause: Pan was not adequately heated before adding fish, or the fish was moved before a proper crust could form.
Fix: Carefully use a thin, flexible fish spatula to scrape under the skin. If severely stuck, sacrifice the skin and serve without it.
Prevention: Ensure oil is shimmering before adding fish. Do not attempt to flip the fish until it releases naturally.
Cream sauce separates or becomes grainy
Cause: Boiling the cream too vigorously, using low-fat dairy, or adding acidic lemon juice while the liquid was actively boiling.
Fix: Add a tiny splash of water or extra cold heavy cream and whisk vigorously off the heat to attempt re-emulsification.
Prevention: Keep heat at a gentle simmer for the cream, use heavy cream, and always remove from heat before adding lemon juice.
Cultural Context
Tarragon is a cornerstone herb in the traditional French culinary repertoire, celebrated for its delicate anise and licorice notes. It is frequently paired with cream, white wine, and shallots to create elegant sauces for delicate proteins. This dish applies the classic principles of French pan sauces, known as sucs, to a modern, elegant preparation of seared fish and seasonal greens.
