Ingredients
- Shoyu Tarragon Sauce:
- 2 2 garlic cloves
- 1/3 cup 1/3 cup fresh tarragon leaves (loosely packed)
- 1 teaspoon 1 teaspoon bottled black bean garlic sauce
- 1/2 cup 1/2 cup shoyu or soy sauce
- 1/2 cup 1/2 cup melted unsalted butter
- 1 Tablespoon 1 Tablespoon rice wine vinegar or white vinegar
- 1 Tablespoon 1 Tablespoon honey
- 4 4 Alaska Salmon fillets (5 to 6 oz. each), fresh, thawed or frozen
- 1 Tablespoon 1 Tablespoon olive, canola, peanut or grapeseed oil
- 2 2 green onions, chopped
- 2 Tablespoons 2 Tablespoons sesame seeds
Servings:
Units:
Instructions
- Add all sauce ingredients to blender and puree on high.
- Rinse any ice glaze from frozen Alaska Salmon under cold water, pat dry with paper towel. Heat a heavy nonstick skillet over medium-high
- heat. Brush both sides of salmon with oil. Place salmon in heated skillet skin side up and cook, uncovered, about 3 to 4 minutes, until
- browned. Shake pan occasionally to keep fish from sticking.
- Turn salmon over and baste with sauce. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or
- 3 to 4 minutes for fresh/thawed fish, basting occasionally. Cook just until fish is opaque throughout.
- To serve, baste with additional sauce. Garnish with green onions and sesame seeds.
Recipe Notes
Recipe by Alaska Chef Erik Slater. Shoyu is a Japanese soy sauce which is just a tad sweeter than the familiar soy sauce
Share this Recipe
