Description
The tarragon tartar sauce is awesome and works great with salmon. Also used it with mahi mahi and was good also.
Ingredients
- 1 (1 1/2-pound) salmon fillet
- 2 tablespoons olive oil
- salt and ground black pepper to taste
- 1 medium lemon, sliced
- 1 teaspoon minced fresh tarragon
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons minced fresh tarragon
- 2 tablespoons dill pickle relish
- 2 tablespoons drained capers, minced
- 1 tablespoon minced shallot
- 1 tablespoon white wine vinegar
- 1 tablespoon minced lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon white sugar
- ½ teaspoon Worcestershire sauce
- 1 dash hot pepper sauce (such as Tabasco®), or to taste
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Remove salmon skin and any pin bones; pat dry. Rub both sides with olive oil and season with salt and pepper. Arrange on the baking skeet.
- Roast in the preheated oven until the thickest part is still translucent and an instant-read thermometer reads at least 125 degrees F (52 degrees C)
- about 15 minutes; salmon will continue to cook once out of the oven.
- While salmon is roasting
- prepare tartar sauce: combine mayonnaise
- sour cream
- tarragon
- relish
- capers
- shallot
- white wine vinegar
- lemon zest
- Dijon
- sugar
- Worcestershire
- hot sauce
- salt
- and pepper in a bowl; mix until blended. Chill to blend flavors until salmon is ready.
- Remove salmon from the oven. Transfer to a platter and garnish with lemon slices and tarragon. Serve with tartar sauce.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6