Tarragon Crab Over Paillard Of Salmon Recipe
Thinly pounded baked salmon topped with tarragon and herbed crab meat, served with asparagus and a potato cake. Finished with a sun-dried tomato pesto beurre blanc.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Salmon
Preheat the oven to 400°F (200°C). Place the salmon fillets between two sheets of plastic wrap and pound them to about 1/4 inch thick. Season with salt and pepper.
- 2
Prepare the Crab Mixture
In a bowl, combine the crab meat, chopped tarragon, lemon juice, salt, and pepper. Mix well and set aside.
- 3
Create Potato Cakes
In a mixing bowl, combine grated potatoes, beaten egg, and breadcrumbs. Form mixture into patties. Heat 2 tablespoons of olive oil in a skillet over medium heat and cook the patties until golden brown on both sides, about 4-5 minutes per side. Set aside.
- 4
Bake the Salmon
In a baking dish, place the pounded salmon fillets and top each with the crab mixture. Bake in the preheated oven for about 12-15 minutes or until the salmon is cooked through.
- 5
Cook the Asparagus
While the salmon is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender. Season with salt and pepper.
- 6
Make the Sun-Dried Tomato Pesto Beurre Blanc
In a saucepan, combine the heavy cream and chopped sun-dried tomatoes. Bring to a simmer over medium heat. Gradually whisk in butter until melted and the sauce thickens slightly. Season with salt and pepper.
- 7
Plate the Dish
To serve, place a potato cake on each plate, top with a piece of crab-topped salmon, and arrange asparagus on the side. Drizzle with the sun-dried tomato pesto beurre blanc.
