Tarragon & Brown Sugar Salmon with Crab Creme
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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
- To prepare marinade, puree all herbs and brown sugar in a food processor. Add oil and season.
- Marinate salmon in mixture for one day.
- Preheat oven to 400°F.
- Blanch asparagus in salted water for one minute, then chill.
- In a sauté pan place blanched asparagus, then top with salmon making sure herbs are coating fish.
- Place in preheated oven 12 - 16 minutes or until desired temp is reached (8 - 10 minutes for medium-rare).
- 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.
- Remove salmon and asparagus from oven.
- Arrange five asparagus on each of four plates, then top with salmon. Evenly portion crab sauce on side of fish.
- Garnish with micro greens dressed with salt and pepper, drizzle with lime juice and a pinch of brown sugar.
- Serve and have fun.
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