Seared salmon with tarragon ice-wine sauce

Directions

1. Make sauce ahead of time. In a small saucepan, infuse oil/butter by sauteing 2 tarragon sprigs in the butter and olive oil at low heat. When they have lost their green color, remove from pan, about 1 minute or so.
2. Turn flame to medium and add cherry tomatoes and allow to bubble and pop, then smash them against the side of the pan until just broken up. About 5 minutes.
3. Add icewine and allow to burn off the alcohol for about 3 minutes.
4. Add broth, turn flame to med/high and allow to reduce until the sauce is viscous and can coat a wooden spoon--about 7 or 8 minutes. Remove from flame and stir in the rest of the tarragon, either as just leaves or 4" cut pieces, salt and pepper to taste. Allow to sit for a few minutes before using.
5. Salt and pepper salmon and cut into 4 pieces. Sear salmon pieces in very hot canola oil until crispy on both sides and still raw on the inside--about 3-4 minutes on each side. Serve by spooning 1/4 of the sauce onto each plate into a puddle, reserving some of the tomatoes and tarragon. Add salmon on top of sauce and garnish with a few extra smashed tomatoes and tarragon (or use fresh tarragon if you prefer).
6. Also delicious served in a large, flat bowl atop smashed root veggies with garlic or sweet potatoes with garlic ,if you want to keep it sweet. Add 1/4 cup of sauce on top of smashed root veggies. Add a handful of raw bitter greens--arugula, spinach, or a variety. Add seared salmon, and allow greens to wilt from the hot fish and mashed veggies a little before serving. Add a few tomatoes and tarragon as garnish on top of fish.