Alaskan Salmon with Shoyu Tarragon Sauce
Alaskan Salmon with Shoyu Tarragon Sauce
Directions
- Add all sauce ingredients to blender and puree on high.
- Rinse any ice glaze from frozen Alaska Salmon under cold water, pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet skin side up and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
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Turn salmon over and baste with sauce. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish, basting occasionally. Cook just until fish is opaque throughout.
- To serve, baste with additional sauce. Garnish with green onions and sesame seeds.
Ingredients
- 1 tsp bottled black bean garlic sauce
- 1/2 cup unsalted butter, melted
- 2 garlic, clove(s)
- 2 green onions, chopped
- 1 tbsp honey
- 1 tbsp oil, olive, (sub canola, peanut, or grapeseed oil)
- 1 tbsp rice wine vinegar, (sub white vinegar)
- 4 5-6 oz Wild Alaska Salmon Filet(s), fresh, thawed or frozen
- 2 tbsp sesame seeds
- 1/2 cup soy sauce, (sub shoyu sauce)
- 1/3 cup tarragon, fresh leaves, loosely packed
