Salmón con salsa cremosa de eneldo y estragón

Ingredientes

• 8 ounce salmon
• 3/4 teaspoon dried tarragon
• 3/4 teaspoon dried dill
• salt and pepper (to taste)
• 1 tablespoon ghee
• 2 tablespoon butter
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried dill
• salt and pepper (to taste)
• 1/4 cup heavy whipping cream

Preparación

1. 1

   Slice the salmon in half to create smaller fillets. Season the fish with tarragon, dill, salt and pepper. Flip over and season the skin with salt and pepper only.

2. 2

   Heat ghee in a ceramic cast-iron skillet (or any pan that will hold heat well) over a medium heat. Once hot, add the salmon skin-side down.

3. 3

   Allow the salmon to cook for 4–6 minutes while the skin crisps up. Once crisp, reduce to low heat and flip the salmon.

4. 4

   Cook to the desired level of doneness (generally about 7–15 minutes on low heat). Optional: If desired, cook for 20–40 seconds on the sides to get darker edges.

5. 5

   Remove the salmon from the pan and set aside. Add the butter and spices to the pan and let brown. Once browned, add in the heavy whipping cream and stir to combine.

6. 6

   Serve the salmon with broccoli or asparagus (or a favorite side dish) with the cream sauce slathered on top.