Oven Baked Salmon Fillets with Hot Tartare Sauce2021-08-15
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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This information is per serving.
Oven baked salmon fillets with hot tartare sauce.
Broiled Tarragon Salmon Fillets Recipe
Use frozen flounder, sole, whiting or other fish fillets, partially thawed as a substitute for salmon.
Makes 4 servings
Ingredients: 1/4 cup (60 ml) salad oil, 1 tablespoon (15 ml) freshly squeezed lemon juice, 1/2 teaspoon (3 ml) dried tarragon leaves, 1/2 teaspoon (3 ml) salt, 1/8 teaspoon freshly ground black pepper, 16 oz (480 ml) package frozen salmon fillets, partially thawed, 1 lemon, cut into 4 wedges, for garnish, fresh parsley sprig for garnish
Instructions: Preheat a broiler. In a small mixing bowl, combine salad oil, lemon juice, dried tarragon, salt, and black pepper. Using a fork, whisk well. Place thawed salmon fillets in broiling pan and broil, basting generously with oil mixture occasionally.
Broil for 5-8 minutes or until salmon flakes easily when tested with a fork. Remove broiled salmon fillets from the broiling pan and transfer to a warm plate. garnish with lemon wedges and fresh parsley sprig. Serve hot.
Prepare Seafood Barbecue Sauce for fish fillets:
Seafood Barbecue Sauce Recipe
Ingredients: 2 small yellow onions, peeled and sliced, 1/2 cup (125 ml) ketchup, 1/3 cup (80 ml) salad oil, 2 tablespoons (30 ml) diced celery, 2 teaspoons (10 ml) dry mustard, 1 teaspoon (5 ml) salt, 2 teaspoons (10 ml) Worcestershire sauce, 2 teaspoons (10 ml) freshly squeezed lemon juice, 1/4 teaspoon (1 ml) freshly ground black pepper
Instructions: In 2-quart (2 L) saucepan, combine all sauce ingredients. Stir well. Simmer, uncovered, over medium heat for 10 minutes, stirring frequently, until vegetables are tender. Serve with baked fish fillets.
Oven Baked Salmon Fillets with Hot Tartare Sauce
- 4 skinless and boneless salmon fillets
- 1/2 cup (125 ml) dry white wine or dry vermouth
- For Tartare Sauce:
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped green onions
- 2 tablespoons finely chopped cornichons (sour pickles)
- 2 teaspoons capers
- 1/2 cup (125 ml) Crème Fraîche
- 1 tablespoon Dijon mustard
- 4 tablespoons Italian parsley,chopped
- salt and freshly ground black pepper to taste
Preheat the oven to 350°F (177°C). Arrange the salmon fillets in one layer in a baking sheet in which it fits snugly without overlapping.
Warm the wine or vermouth in a small(non-corrodable) saucepan. Pour over the salmon. cover the dish tightly with foil and bake in the preheated oven for 15 minutes.
Sauté the green onions in butter until wilted. Add the cornichons and capers. Remove from the heat. Take the salmon dish out of the oven; remove the salmon to a plate, cover loosely with the foil, and put back in the turned-off oven while you finish the sauce.
Pour the salmon cooking liquid into the pan with the green onions and capers, turn the heat up to high and reduce to 1/4 cup. Add the mustard and creme fraîche and continue to cook over high heat until the sauce thickens slightly.season to taste with salt and pepper. Stir in the parsley. Place the salmon fillets on warmed plates; spoon the sauce around. Serve over cooked noodles.