Atlantic Salmon & 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 Gold Rice and roasted carrots.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Rice
In a medium saucepan, combine Carolina Gold Rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked and water is absorbed.
Roast the Carrots
Preheat the oven to 400°F (200°C). On a baking sheet, toss the carrots with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, until tender and slightly caramelized.
Cook the Salmon
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Add the salmon to the skillet, skin-side down, and cook for about 4-5 minutes on each side, or until cooked through and flaky.
Prepare the Tarragon Butter
In a small saucepan, melt the butter over low heat. Stir in the chopped tarragon and Marash chili flakes. Remove from heat and set aside.
Serve
Once the salmon is cooked, place a fillet on each plate. Drizzle with the tarragon butter and serve alongside the cooked Carolina Gold Rice and roasted carrots.