Herb Roasted Kenai River Red Salmon with Tarragon Sauce
By
Christine Wyne, Kenai River Raven Lodge
Dedicated to all people tied to the great Kenai River.
INGREDIENTS
One fresh Kenai River red salmon fillet
1/4 cup pure virgin olive oil
3 teaspoons hot chili sesame oil, to taste
1/2 cup half-and-half
1/2 cup heavy whipping cream
2 teaspoons fresh chopped garlic
3 sprigs fresh tarragon leaves
1 fresh lemon sliced
4 sprigs fresh mint
3 sprigs fresh lemon mint
6 fresh cheval leaves
1 sprig fresh rosemary
1 sprig fresh tarragon
1 sprig fresh Italian parsley
9 sprig fresh lemon basil
1 floweret lemon geranium
You may substitute commercially available
“fish medley” herb package for other herbs
except fresh tarragon for sauce
Fresh ground pepper and kosher salt to taste
Preheat oven to 375 degrees F. Remove any protruding fish bones from the
fillet with tweezers. Cover a flat 1H to 2-inch deep oven-proof pan with
aluminum foil. Build a shell out of more aluminum and set fish fillet inside
foil. Squeeze 2 slices of fresh lemon on fish and drizzle with pure virgin
olive oil. Sprinkle with kosher salt and fresh ground pepper. Place
remaining lemon slices on fish. Cover with blanket of fresh herb combination
and enclose fillet within the foil shell. Bake for 15 to 18 minutes. When
fish is done remove herbs from top, reserving juice. Pour juice into a sauce
pan and add half-and-half and heavy whipping cream, stir until thickened.
Add chopped tarragon, kosher salt and fresh ground pepper to taste. Just
before serving, pour a little sauce over fish and serve hot. Serve with
broccoli spears and fresh red potatoes for a beautiful, healthy meal.
Kenai River Raven Dinner House and Lodge
Mile .2 Funny River Road, Soldotna, Alaska
907-262-5818 • www.kenairiverraven.com
By
Christine Wyne, Kenai River Raven Lodge