Salmon Brûlé With Tarragon-Mustard Cream .

Salmon Brûlé With
Tarragon-Mustard Cream.

Servings: Makes 8
Preparation time: 20 to 25 minutes
Cooking time: About 27 to 30 minutes

1 Side of fresh salmon, pinbones removed, patted dry (about 3 Pounds)
1/4 cup water
1 1/2 Cups firmly Packer light brown sugar
1/2 cup finely chopped fresh tarragon, plus sprigs of tarragon, optional
1/4 cup unsulfured or Light molasses
2 tablespoons finely chopped shallots
Salt ans Ground pepper to taste
Tarragon-Mustard Cream (recipe follows)

1. In small saucepan, over medium heat, combine sugar, chopped tarragon, molasses, water and shallots.
Bring to a simmer; lower heat and cook uncovered, stirring occasionally 15 minutes, or until thick (mixture will register 260° on candy thermometer).

2. Preheat broiler and position rack about 6 inches from heat source.

3. Place salmon, skin side up, on broiler-proof serving plate. Season lightly and evenly with salt and pepper, Broil 12 to 15 minutes, or until just cooked through. Transfer to rack.
4. Spread brown-sugar mixture evenly over hot salmon. Garnish with tarragon sprigs and serve with
Tarragon sprigs and serve with Tarragon-Mustard Cream.
Per serving: About 417 .cal, 33 g pro, 48 g car, 10 g fat, 22% can from fat, 90 mg chop, 92 mg sod,0

Tarragon-Mustard Cream
Servings: Makes 4 cups.
Preparations time: About 10 minutes.

2 cups heavy cream, chilled
1/2 cup finely chopped fresh tarragon.
1/4 cups strong, hot prepared mustard,
preferably Dijon
1/2 teaspoon salt.

Ground pepper to taste
In medium bowl, whip cream to stiff peaks. Fold in tarragon, mustard, salt and generous amount of pepper. Adjust seasoning to taste.
Note: Cream can be prepared up to 1hour before use and stored, covered, in refrigerator. Let stand at room temperature about 10 minutes before serving.
Per serving ( 1 tablespoon): About 42 cal, 0 g pro, 1 g car, 4 g fat, 90% cal from fat, 15 my chol, 47 my sod, 0 g fiber.

Per serving ( tablespoon): About 42 cal.

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Keywords: Salmon Brûlé With

Tarragon-Mustard Cream.