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Prep time
5 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
This can be made with any sweet viscous wine, but I had some ice wine on hand, and it worked well. —katemcd
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Ingredients
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4 tablespoons
butter
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4 tablespoons
extra virgin olive oil
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1 cup
cherry tomatoes
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1/2 cup
tarragon leaves, loosely packed
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3/4 cup
icewine or other viscous wine
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1/2 cup
shrimp or veggie broth
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1.5 pounds
skin-on salmon filets
Directions
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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.
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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.
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Add icewine and allow to burn off the alcohol for about 3 minutes.
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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.
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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).
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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.
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