Sweet Chili Tarragon Sockeye Salmon will soothe the sole of anyone out there sporting a mature palette. If your taste buds are craving a challenge, give this a whirl! Sweet Chili Tarragon Sockeye Salmon is not your run-of-the-mill lemon/pepper salmon recipe. This moist, flaky, and rich Cooper River Sockeye Salmon is complemented well by the robust Sweet Chili Tarragon Sauce.
If you are afraid of the heat factor in this sauce, don't be. This wasn't the slightest bit spicy! Rather, the Sweet Chili Tarragon Sauce allows the flavors of the fresh tarragon, and molasses to shine while the garlic, chili, citrus juices, oil and salt are in the near distance singing in the background.
In my opinion, neither Tarragon or Molasses get enough attention in the kitchen. It isn't because they don't provide amazing flavors, rather because we are not familiar with them. We are creatures of habit. We like to use what we are familiar with. Parsley, lemon, salt, pepper, occasionally dill. Don't get me wrong, those are fabulous flavors on fish as well. But I do think that this Sweet Chili Tarragon Salmon really amps up the idea of salmon to the next level.
According to various sources on the Internet, Tarragon is known as one of the four fine herbs of French cooking. It also is used to flavor a popular soda pop in Russia, Ukraine, Armenia, Kazakhstan, and beyond.
Hey Padma Lakshmi! I think this is something you'd dig. I can imagine you giving Sweet Chili Tarragon Sockeye Salmon the stamp of approval for it's sophisticated and deep exotic taste. That goes for all you food connoisseurs out there as well.
If you want to switch up the old routine with minimal effort tonight, give this Sweet Chili Tarragon Salmon a try!
Sweet Chili Tarragon Sockeye Salmon
Sauce very slightly adapted from a recipe found on the inside of a The Herbal Garden Tarragon package.
1/2 oz fresh sprigs of tarragon roughly broken up or chopped (1/3 cup packed tight)
1/8 c chili powder
4 cloves of garlic
1/8 c lemon juice
1 TB lime juice
1/8 c honey
1/8 c molasses
1/2 tsp sea salt
1/3 cup extra virgin olive oil
Fresh ground pepper
Sockeye Salmon Fillet - skin on - approx 12 oz - I used Copper River Salmon
(This could easily be adapted for a whole side of salmon if you are feeding a crowd.)
-Put tarragon, chili powder, garlic, lemon juice, lime juice, honey, molasses, sea salt and olive oil in a blender or food processor.
-Buzz everything up until garlic is minced and tarragon is broken up well.
-Place salmon fillet in a quarter size Ziploc bag and pour all the sauce in the bag with the salmon.
-Seal the Ziploc bag after squeezing as much air out as you can. Move it around a little to ensure the whole fillet is exposed to the sauce. Set aside.
-Preheat oven to 425 degrees. This should take about 10 minutes which is the perfect amount of time for the salmon to sit in the sauce.
-When the oven is preheated, line a shallow baking dish with foil. This will make cleanup a breeze.
-Take the salmon out of the bag and lay it in the foil lined pan skin side down. I didn't foil my pan, and I will next time! The fish is fine because the skin prevents it from sticking, but all the drippings stuck on there good and supplied me with a rather hard core arm workout while doing dishes.
-Grind a bit of fresh ground pepper over the fillet.
-Dump the sauce from the salmon bag over top the salmon fillet. Let it run over the surface area. Help spread it if you wish.
-Pop the salmon, uncovered in your 425 degree oven for 12-14 minutes or until done to your liking. If you like it a touch on the rare side like myself, you may want to decrease time to closer to 10 minutes.
-Use a fork or knife to test the centers flakiness if you are not sure.
-I always keep a few bites of my meal as leftovers for the next days snack. This helps me know if it is good for leftovers or not. This Sweet Chili Tarragon Sockeye Salmon was great if not better even the next day!
Ready to go in oven.
FOIL YOUR PAN!
FOIL YOUR PAN!
Sweet Chili Tarragon Copper River Sockeye Salmon fresh out of the oven. Yum!