Salmon With Chive And Herb Sauce
Description
This elegant yet simple dish features succulent salmon steaks simmered in a light chicken broth infused with fresh herbs. The combination of tarragon, thyme, and garlic creates a sophisticated flavor profile that complements the rich, buttery texture of the fish without overpowering it. The sauce is thickened slightly with cornstarch for a silky finish, then brightened with fresh chives and a squeeze of lemon just before serving. Its a perfect weeknight dinner that feels special enough for guests. The method of poaching-then-reducing ensures the salmon remains moist and tender while the sauce develops intense herbal notes. Serve with steamed rice, roasted asparagus, or a crisp green salad for a complete meal. This recipe highlights the natural quality of the salmon, making it a favorite for seafood lovers seeking a balanced, flavorful experience.Ingredients
Directions
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In a 10- to 12-inch frying pan over high heat, bring the chicken broth, minced tarragon, and fresh thyme leaves to a boil.
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Carefully lay the salmon steaks into the pan and immediately reduce the heat to maintain a gentle simmer; cover the pan.
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Cook the salmon until it is opaque but still moist-looking in the thickest part (cut a piece to test if unsure), about 10 to 15 minutes.
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Lift the salmon steaks onto a serving platter, cover loosely with foil, and keep warm.
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Add the minced garlic to the hot pan and boil on high heat, uncovered, until the liquid is reduced to about 1/2 cup, approximately 3 to 4 minutes.
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In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
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Stir the cornstarch slurry into the pan and continue stirring until the sauce thickens and comes back to a boil.
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Remove the pan from heat and stir in the thinly sliced chives.
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Pour the herb sauce over the salmon steaks on the platter.
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Serve immediately, allowing each person to season their portion individually with salt, pepper, and lemon juice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 143.4kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 2.0g10%
- Cholesterol 53.4mg18%
- Sodium 49.2mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use fresh herbs rather than dried. If using dried tarragon and thyme, reduce the quantity to 1/2 teaspoon each and add them at the beginning of cooking.
Ensure the salmon is fully thawed if using frozen steaks. Pat them dry before adding to the pan to prevent splattering.
The sauce can be adjusted for thickness. If it becomes too thick, add a splash of water or broth. If too thin, simmer for an additional minute.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove before serving.
This dish pairs well with steamed rice, mashed potatoes, or roasted vegetables like asparagus or green beans.
