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all in good food GE Monogram

Tarragon & Brown Sugar Salmon with Crab Creme


Ingredients
4 (7 oz.) fillets of salmon
20 asparagus spears
Micro mustard greens for garnish
1/2 lime
Pinch brown sugar for salad
1/8 pound brown sugar
1 cup fresh tarragon
1/4 cup fresh parsley
1/8 cup fresh basil
Pinch salt and pepper
1 cup oil
1/2 pound jumbo lump crab
2 cups cream
1 oso sweet onion diced
1/2 cup leeks diced, cleaned
1 large shallot
Pinch chopped parsley
Preparation

  1. To prepare marinade, puree all herbs and brown sugar in a food processor. Add oil and season.
  2. Marinate salmon in mixture for one day.
  3. Preheat oven to 400°F.
  4. Blanch asparagus in salted water for one minute, then chill.
  5. In a sauté pan place blanched asparagus, then top with salmon making sure herbs are coating fish.
  6. Place in preheated oven 12 - 16 minutes or until desired temp is reached (8 - 10 minutes for medium-rare).
  7. In a small pan sweat shallots, oso sweet onions and leeks. Add cream. Season with salt and pepper. Add crab and reduce over medium high heat 4 - 6 minutes. Pull from heat, and add parsley.
  8. Remove salmon and asparagus from oven.
  9. Arrange five asparagus on each of four plates, then top with salmon. Evenly portion crab sauce on side of fish.
  10. Garnish with micro greens dressed with salt and pepper, drizzle with lime juice and a pinch of brown sugar.
  11. Serve and have fun.

 
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