Sauteed Salmon with Cream Cheese Bearnaise Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 medium shallot finely chopped - 1/4 cup |
2 tablespoon(s) white wine vinegar |
2 tablespoon(s) white wine |
2 teaspoon(s) dried tarragon |
kosher salt |
4 ounce(s) neufchatel cheese |
1/2 cup(s) whole milk |
1 tablespoon(s) plus 1 tsp. fresh tarragon chopped |
freshly ground pepper |
1 tablespoon(s) vegetable oil |
4 skinless salmon fillets, 5-7 ounces each |
Directions:
1. Combine the shallots, vinegar, white wine, dried tarragon and a hefty pinch of salt in a small saucepan. Bring the mixture to a boil; reduce heat to low and simmer 3-4 minutes until the liquid has been reduced to about 1 tablespoon.
2. Add the Neutchatel, 1 tbls. at a time, and whisk until it has been incorporated. Whisk in the milk, fresh tarragon, and salt and pepper to taste. Keep warm on low heat while you cook the salmon.
3. Heat the vegetable oil in a large nonstick skillet over medium heat until hot. Season the salmon on all sides with salt and pepper to taste and add to skillet. Cook for 3 per side or until just tender. Transfer salmon to 4 plates and serve each portion with a spoonful of the bearnaise sauce.
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