13-Minute Meals with Chef Suzanne: Baked salmon with tarragon butter cream sauce


Recipe by Chef Suzanne

4 six ounce salmon filets


¼ cup butter

¼ cup white wine

¼ cup cream or milk

1 tablespoons butter

1 tablespoon capers

¼ cup sundried tomatoes, sliced

2 ounces cream cheese

1 tablespoon fresh tarragon

1 teaspoon fresh parsley

1 teaspoon lemon zest

1 tablespoon lemon juice

2 ounces cream cheese

Salt and pepper to taste

Place salmon on a cookie sheet. Light season with salt and pepper. Place in 325 degree oven, skin side down for approximately 10 minutes. In a saucepan, on medium heat melt butter. Add wine, capers, sun dried tomatoes, lemon zest, lemon juice, and simmer for 1 minute. Add cream cheese and stir until melted. Add cream or milk and whisk until sauce is combined. Add fresh herbs and at the last minute, combine and top salmon.

Serving ideas:

Add fresh green beans and roasted potatoes.

If using 1/3 less fat cream cheese reduce other liquids.

If using dried herbs instead of fresh herbs reduce measurements in ½.

Sauce is great over pasta, add a whole wheat pasta, top with salmon and sauce.