Salmon with Tarragon Beurre Rouge

Salmon with Tarragon Beurre Rouge

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  • Each serving
  • 400 350 cal
  • 2429g fat (913g sat)
  • 10015mg chol
  • 13095mg sodium
  • 32g carb
  • 0g fiber
  • 1g sugars
  • 25g protein


  • 1 pound salmon, cut into 4 fillets
  • 2 teaspoons high-heat oil
  • Salt and pepper, to taste
  • 1 cup dry red wine
  • 1/2 cup red wine vinegar
  • 1/4 cup minced shallots
  • 1 teaspoon minced garlic
  • 4 fresh tarragon sprigs, plus additional for garnish
  • 6 tablespoons cold unsalted butter, cut into pieces


Heat oil in a heavy skillet over medium-high heat. Sprinkle salmon with salt and pepper; place skin-side up in the skillet. Cook until browned, about 5 minutes, then turn. Continue to cook until fish flakes easily and is barely translucent in the center, 3 to 5 minutes. Remove to a plate and keep warm.

Combine wine, vinegar, shallots, garlic and tarragon to the skillet used for the salmon. Bring to a boil and cook until reduced to 1/4 cup in volume, about 15 minutes; remove tarragon sprigs.

Whisk in butter, 1 tablespoon at a time, adding each piece before the previous one has melted. Continue until all butter is incorporated and sauce coats the back of a spoon, removing pan from the heat periodically to prevent sauce from getting too hot and breaking. Pour sauce over fish; serve immediately.

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