At this time of year, like so many others, my family is trying to eat more healthy fish and vegetables. My young son adores salmon so I am always trying new recipes to keep things interesting for him.
I also enjoy inventing unexpected recipes. In this recipe, I have used S&T’s special omelette blend – fragrant with tarragon, coriander, parsley and onion – to add new dimension to oven-poached fish. It’s a delightful combo and so easy to prepare. The sauce also pairs well with any white fish (cod, tilapia, halibut, etc), just be sure to adjust the cooking time accordingly.
Recipe for Tarragon Mustard Salmon (Serves 2)
2 – 5 oz salmon filets
3 tbsp greek yogurt
2 tbsp dijon mustard
1/2 cup lemon juice
2 tbsp S&T special omelette blend
1 shallot, minced
Salt and pepper
1/2 cup white wine
Chopped scallions for garnish
Preheat oven to 350 degrees.
Salt and pepper salmon and place in glass baking dish.
Pour white wine over the fish.
Combine yogurt, mustard, lemon juice, special omelette blend and shallots in a small bowl to make a sauce.
Spread the sauce evenly over the fish filets.
Cover and bake/poach for 15-20 minutes, depending on the thinkness of the fish.