Atlantic Salmon And Tarragon Butter Recipe
Farm-raised salmon from the Bay of Fundy, sautéed in olive oil. Topped with fresh tarragon and marash chile butter. Served with Carolina Red Rice and roasted carrots.
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Ingredients
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Ingredients for Atlantic Salmon and Tarragon Butter
Method
Directions for Preparation
- 1
Prepare the Rice
In a saucepan, cook the Carolina Red Rice according to package instructions. Set aside once done.
- 2
Roast the Carrots
Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes, until tender and lightly caramelized.
- 3
Make the Tarragon Butter
In a small bowl, mix the softened unsalted butter, chopped fresh tarragon, and Marash chile flakes until well combined. Set aside.
- 4
Cook the Salmon
In a large skillet, heat the olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon skin-side down in the skillet and cook for 4-5 minutes. Carefully flip and cook for another 3-4 minutes, until the salmon is cooked through and flakes easily.
- 5
Serve
Place a portion of the cooked Carolina Red Rice on each plate, add the sautéed salmon fillet on top, and finish with a dollop of tarragon butter. Serve with roasted carrots on the side.