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Salmon En Croute With Tarragon Cream Sauce

 
One serving costs about $9.01 One serving costs about $9.01 One serving costs about $9.01

$9.01 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:75%

Spoonacular Score: 75%

 

Need a pescatarian main course? Salmon En Croute With Tarragon Cream Sauce could be a spectacular recipe to try. This recipe serves 2 and costs $9.01 per serving. One serving contains 1217 calories, 59g of protein, and 66g of fat. From preparation to the plate, this recipe takes about 45 minutes. Only a few people made this recipe, and 1 would say it hit the spot. If you have butter, shallot, puff pastry, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is pretty good. Try Salmon with Tarragon Dill Cream Sauce, Salmon en Croûte with Lemon Dill Sauce, and Tempeh en Croûte with Dilled Cream Sauce for similar recipes.

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Chateau Ste. Michelle Chardonnay (Anniversary Label) with a 4.1 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Chateau Ste. Michelle Chardonnay (Anniversary Label)

Chateau Ste. Michelle Chardonnay is a pleasurable, food-friendly wine. It is crafted in a fresh, soft style with bright apple and sweet citrus fruit character with subtle spice and oak nuances. This special 50th Anniversary bottling celebrates five decades of Chateau Ste. Michelle’s commitment to tradition, innovation and the future. Pairs well with crab, poultry, salmon, and scallops. Try seasoning with ginger, lemon zest, tarragon, or thyme.

» Get this wine on Wine.com

Ingredients

Servings:
1 Tbsp
1 Tbsp butter
butter
1 cup
1 cup chicken stock
chicken stock
1 Tbsp
1 Tbsp cornstarch
cornstarch
1.5 tsps
1.5 tsps dried tarragon
dried tarragon
2 tsps
2 tsps fresh dill weed
fresh dill weed
1 cup
1 cup sour greek yogurt
sour greek yogurt
8.7 oz
8.7 oz puff pastry
puff pastry
1.39 oz
1.39 oz salmon
salmon
1
1  shallot
shallot
2 Tbs
2 Tbs water
water
1 cup
1 cup white wine
white wine
4 tsps
4 tsps whole grain mustard
whole grain mustard
1 Tbsp butter
1 Tbsp
butter
1 cup chicken stock
1 cup
chicken stock
1 Tbsp cornstarch
1 Tbsp
cornstarch
1.5 tsps dried tarragon
1.5 tsps
dried tarragon
2 tsps fresh dill weed
2 tsps
fresh dill weed
1 cup sour greek yogurt
1 cup
sour greek yogurt
8.7 oz puff pastry
8.7 oz
puff pastry
1.39 oz salmon
1.39 oz
salmon
1  shallot
1
shallot
2 Tbs water
2 Tbs
water
1 cup white wine
1 cup
white wine
4 tsps whole grain mustard
4 tsps
whole grain mustard

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

  1. Lightly roll puff pastry dough if needed. It needs to be just large enough to cover the salmon with an overlap of 1/2 - 1 inch (1.25 - 2.5cm).
  2. Lightly cover an area roughly the size of the salmon with dill. Skin salmon if needed, and cut/trim. Place salmon on top of dill. Spread 2 tsp mustard on the salmon.
  3. Depending on the shape of your fish you can bring opposite corners together (if it's square-ish) or fold over (if it's long-ish). Press the meeting edges of the puff pastry together to seal. It's okay if there are gaps in the 'package' as long as the pastry is sealed together enough to hold it's shape as it bakes.
  4. Repeat with the other piece of salmon.
  5. Bake at 400F (200C) for 15 - 25 minutes, until the pastry is golden brown.
  6. In small saucepan over medium heat saut shallots in butter until tender.
  7. Add tarragon, wine and stock and bring to a boil. Simmer 5 minutes.
  8. Mix cornstarch in 2 tbs water and stir into simmering stock. Cook until thickened - should be quite thick. Remove from heat and stir in yogurt. Cover and keep warm until serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $8.31
Ingredient
1 tablespoon butter
1 cup chicken stock
1 tablespoon cornstarch
1.5 teaspoons dried tarragon
1 cup sour greek yogurt
8.7 ounces puff pastry
12.5 ounces salmon
1 shallot
1 cup white wine
4 teaspoons whole grain mustard
Price
$0.12
$0.77
$0.03
$0.19
$1.43
$2.47
$7.87
$0.14
$3.25
$0.35
$16.62

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of puff pastry you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • get more health tips

Price Tips

  • If you want the health benefits of salmon without the pricetag that comes with fresh and even frozen fillets, look for recipes using canned salmon.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • get more cooking tips

Green Tips

  • Wild Alaskan salmon is considered the most sustainable choice.

Disclaimer

Nutritional Information

Quickview
1217 Calories
58g Protein
66g Total Fat
73g Carbs
38% Health Score
Limit These
Calories
1217
61%

Fat
66g
102%

  Saturated Fat
17g
111%

Carbohydrates
73g
25%

  Sugar
8g
9%

Cholesterol
121mg
40%

Sodium
765mg
33%

Alcohol
12g
69%

Get Enough Of These
Protein
58g
117%

Selenium
110µg
158%

Vitamin B3
21mg
108%

Vitamin B12
6µg
107%

Vitamin B6
1mg
88%

Vitamin B2
1mg
85%

Vitamin B1
1mg
67%

Phosphorus
642mg
64%

Manganese
0.98mg
49%

Folate
164µg
41%

Potassium
1399mg
40%

Copper
0.7mg
35%

Vitamin B5
3mg
34%

Iron
6mg
34%

Magnesium
112mg
28%

Vitamin K
21µg
21%

Calcium
187mg
19%

Zinc
2mg
19%

Fiber
2g
11%

Vitamin A
332IU
7%

Vitamin E
0.92mg
6%

Vitamin C
2mg
3%

covered percent of daily need

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