Salmon with Mashed Peas and Tarragon Butter
Chef Gerardo Valenzuela uses seafood in dishes that can pair beautifully with whites and reds. Slideshow: More Salmon Recipes
April 2014
Chef Gerardo Valenzuela uses seafood in dishes that can pair beautifully with whites and reds. Slideshow: More Salmon Recipes
I made this as written, but only made 2/3 of the recipe for the two of us. I used beautiful Verlasso salmon. I only had dried tarragon. It was delicious! The flavors were bright and rich. I didn't add rice or another starch because I thought the peas were sufficiently starchy, but I think I'll find a salad with a bit of acid to serve with it next time. This would be a great dish for informal guests.