Salmon is a great and healthy way to get off to the New Year. With all this great home cooking, we could all use a little trim around our waistlines. I make a salmon meal at least once a week at my home. There are a ton of ways you can take a nice salmon steak/filet and make a great meal. I got this recipe from another fellow cooking blogger- Cooking for Engineers.
Pan-Grilled Salmon Fillets with Tomato & Tarragon
1-1 1/4 pounds salmon fillet, skin on (scaling is not necessary), pin bones removed, cut into 4 pieces Salt & freshly ground black pepper to taste 1/2 cup dry white wine 1/3 cup very finely chopped fresh chives 3 sprigs fresh tarragon 1 teaspoon butter 2 ripe plum tomatoes, seeded and finely choppedFresh chives for garnish
1. Preheat a 12-inch ovenproof skillet (cast iron is fine) for 3 or 4 minutes over medium-high heat. Preheat the broiler, positioning the top rack about 4 inches from the heat.
2. Place salmon fillets in the skillet, skin-side down, leaving the heat on medium-high. Sprinkle with pepper and cook, undisturbed, for about 6 minutes, or until the salmon flesh turns opaque about halfway up the fish.
3. Transfer the skillet to the broiler and leave it there for 2 or 3 minutes, just until the salmon browns on top. The salmon should still be moist in the middle.
4. Meanwhile, in a small saucepan, heat wine over medium heat. Let it simmer for about 1 minute. Add chives, tarragon and butter and stir. When the butter has melted, add tomatoes and cook another 30 seconds. Adjust seasonings with salt and pepper. Remove and discard the tarragon. Spoon the sauce over the salmon. Garnish with chives.