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Roasted Salmon with Zucchini, Sweet Corn and Tomato-Tarragon Cream Sauce

à la Bonne Femme
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Ingredients
  

  • 6 6-8 ounce portions Coho salmon
  • Kosher salt
  • Freshly ground pepper
  • 3 teaspoons dark brown sugar
  • 5-6 medium zucchini
  • 1 small sweet yellow onion diced (about 1 cup)
  • 1 teaspoon olive oil plus more for roasting
  • 1 teaspoon butter
  • 1 large garlic clove minced
  • 2 to matoes diced with juices reserved
  • 3/4 cup white wine
  • 1 cup silver queen corn kernels or other sweet corn variety
  • 1/2 cup cream
  • 1 tablespoon chopped tarragon plus more for garnish

Instructions
 

  • Rub the skin of the salmon with olive oil and arrange the portions skin side down on a parchment paper-lined baking sheet.
  • Season each portion of salmon generously with salt and pepper and 1/2 teaspoon brown sugar. Let stand for 10 minutes or until the brown sugar starts to liquify.
  • Roast the salmon at 425 degrees F for 10-12 minutes or until the center of the fish is cooked through and just starts to flake. Let stand until ready to serve.
  • Cut the zucchini with a spiralizer using the thick spiraling blade. Set aside.
  • Sauté the onion in 1 teaspoon olive oil and the butter in a large sauté pan over medium-high heat until softened and translucent. Add the garlic and sauté for 1 minute. Add the tomatoes with their juices and the wine. Cook for 5-8 minutes or until the liquid is reduced by a 1/4.
  • Reduce the heat to medium and stir in the corn, cream, tarragon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
  • Bring the sauce to a simmer. Reduce the heat to low.
  • Add the zucchini and cook until it is softened but still holds the spiral shape, tossing in the sauce constantly. Season with more salt and pepper to taste.
  • Serve immediately with the salmon. Spoon extra sauce over the top and garnish with more tarragon if desired.

Note: Other fish is great to substitute for the salmon, including red snapper, grouper or mountain trout.

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