The title pretty much says it all. It’s that simple.
We all have our repertoire of salmon recipes, and I’ll probably add this one to the rotation. The only reason I say probably is because it’s made with half a stick of butter, and even though I’m a sucker for brown butter I usually prefer to indulge in butter via cookie vs. salmon. It doesn’t mean this recipe isn’t good – it is, in fact, really good. It’s just that if I’m eating salmon it’s usually because I’m trying to be healthy, and the stick of butter somewhat negates my cause.
But I love recipes that have less than five ingredients, and this one really only has three – I’m not counting the butter as that’s a staple in my refrigerator. So if you like butter and salmon, this recipe is screaming your name.
Brown Butter, Tarragon and Tomato Salmon
4 TBS unsalted butter
1/2 cup roughly chopped tarrago
1/2 cup cherry tomatoes, halved (I used yellow sunburst tomatoes because I was feeling crazy)
2 6-oz salmon filets
Put the first three ingredients in a pan over medium heat. Cook for around 8-10 minutes until your butter is nicely browned and your tomatoes are bursting. Remove sauce from the pan and set aside in a small warmed bowl.
Without cleaning the pan, turn the heat up to medium-high and sear your salmon (skin side up). Turn the heat down and the salmon over and cook for another few minutes to your liking. Add the sauce back to the pan, and serve your salmon.