Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.76 Kcal (2281 kJ) | ||
| Calories from fat | 204.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.69g | 35% | |
|---|---|---|---|
| Cholesterol | 167.87mg | 56% | |
| Sodium | 350.78mg | 15% | |
| Potassium | 1377.37mg | 29% | |
| Total Carbs | 7.94g | 3% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 71.25g | 142% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 112.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 128.66 Kcal (539 kJ) | ||
| Calories from fat | 48.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.36g | 35% | |
|---|---|---|---|
| Cholesterol | 39.65mg | 56% | |
| Sodium | 82.84mg | 15% | |
| Potassium | 325.29mg | 29% | |
| Total Carbs | 1.87g | 3% | |
| Sugars | 1.1g | 19% | |
| Dietary Fiber | 0.21g | 4% | |
| Protein | 16.83g | 142% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.1mg | 3% | |
| Calcium | 26.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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