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Ingredients
- 4 tomatoes, peeled, seeded, diced
- 2 shallots, diced
- 1 1/2 cups Muscadet or other dry white wine
- 1 tsp salt
- 1 tsp fresh pepper
- 3 tbsp butter
- 6 center cut salmon fillets (1.5 lbs.)
- 2/3 cup creme fraiche
- 1 tsp fresh chervil
- 1 tsp fresh chives
- 1 tsp fresh tarragon
Directions
- In a saucepan over medium heat, combine tomatoes, shallots and wine, 1/2 tsp salt and pepper. Cook, stirring occasionally, until reduced by one third. Remove from heat and set aside.
- In a large frying pan over medium high heat, melt butter. Add the salmon fillets. Sear until golden, about two minutes. Turn and sear second side. Sprinkle with remaining salt and pepper. Remove to warmed plates.
- Strain tomato mixture through fine sieve. Stir in creme fraiche, season to taste. Return to saucepan over medium heat and cook, stirring, until the sauce begins to thicken, about 3 minutes.
- Pour sauce over salmon and sprinkle with herbs. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 107 | |
| Calories from Fat 51 | 48% |
| Total Fat 5.85g | 7% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 433mg | 18% |
| Potassium 159mg | 5% |
| Total Carbs 3.22g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.48g | 1% |
| Protein 0.49g | 1% |
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