White Wine Poached Salmon with Tarragon Cream for One
Indulge in the elegance of simplicity with this White Wine Poached Salmon with Tarragon Cream, a refined yet effortless recipe designed for one. Perfectly moist salmon is gently poached in a delicate medley of dry white wine, fresh tarragon sprigs, and fragrant lemon slices, infusing every bite with subtle, citrusy aromatics. The dish is elevated further with a rich, velvety tarragon cream sauce, delicately seasoned and finished with a touch of butter for added decadence. Ready in just 25 minutes, this gourmet single-serving meal is ideal for an intimate dinner or a moment of self-care. Serve it alongside steamed vegetables or a crisp green salad for a restaurant-quality experience at home. Keywords: white wine poached salmon, tarragon cream sauce, easy salmon recipe, single-serving salmon.
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Recipe Information
Ingredients
- 6 oz Salmon fillet (skin-on or skinless)
- 1 cup Dry white wine
- 1 cup Water
- 4 slices Lemon (sliced)
- 1 clove Garlic (smashed)
- 2 sprigs Fresh tarragon (stems)
- 0.25 cup Heavy cream
- 1 teaspoon Fresh tarragon (chopped)
- 1 tablespoon Unsalted butter
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
Instructions
In a medium-sized skillet or sauté pan, combine the white wine, water, lemon slices, smashed garlic, and tarragon sprigs. Bring to a gentle simmer over medium heat.
Season the salmon fillet lightly with salt and pepper on both sides. Carefully place the salmon in the simmering liquid, ensuring it is mostly submerged.
Reduce the heat to low and cover the pan with a lid. Poach the salmon for 8-10 minutes, or until it is just cooked through and flakes easily with a fork. Remove the salmon from the liquid and set aside, loosely covering it with foil to keep warm.
Strain and discard the poaching liquid or reserve it for another use. Return the pan to the stove over medium heat.
Melt the butter in the pan, then pour in the heavy cream. Bring the cream to a gentle simmer while stirring frequently.
Add the chopped tarragon and season the cream sauce with salt and black pepper to taste. Simmer the sauce for 2-3 minutes until slightly thickened and velvety.
Plate the poached salmon and spoon the tarragon cream sauce generously over the top.
Serve immediately with your choice of side, such as steamed vegetables, mashed potatoes, or a light green salad.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.8 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 181 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1154 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
