Name: Salmon basil tarragon cream sauce/salmon risotto with cucumber, basil, and tarragon
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: En
Ingredients: 2 tablespoons butter; fish (4 fresh pieces of salmon or trout, filleted and removed skin); 2 large, chopped scallions; a cucumber (that has been peeled, deseeded, and cut into sticks); 2/3 cup cream; 1/4 cup water; 2 tablespoons chopped basil,; 2 tablespoons chopped tarragon; 1 tomato -chopped and deseeded; carb/starch and colored veggies; 2 tablespoons butter; a small bunch of chopped scallions; 1 cucumber (peeled, deseeded, and chopped); 2 cups short grain rice; 3 3/4 stock; 2/3 cup water; 1 lb diced salmon (or 2 cans of salmon); 3 tablespoons chopped basil; 2 tablespoons chopped tarragon

Ingredients

Salmon (or Trout) Basil Tarragon Cream Sauce:

For salmon Risotto with Cucumber, Basil, and Tarragon:

2 tablespoons butter
a small bunch of chopped scallions
1 cucumber (peeled, deseeded, and chopped)
2 cups short grain rice
3 3/4 stock
2/3 cup water
1 lb diced salmon (or 2 cans of salmon)
3 tablespoons chopped basil
2 tablespoons chopped tarragon

Preparation

Preparation15 min

Cook time1 hour

Salmon Basil Tarragon Cream Sauce:
Melt 2 tablespoons butter in large frying pan, cook fish for about 6 minutes total, turning once. When done, remove fish from pan and cover with foil to keep warm. Add 2 large, chopped scallions and a cucumber into the pan, cook gently until soft. Remove from heat and stir in 1 teaspoon cornstarch. Return to heat and pour in 2/3 cup cream and 1/4 cup water. Simmer until thickened and continuously stir.
Add 2 tablespoons chopped basil, 2 tablespoons chopped tarragon, and tomato into the sauce. Season to taste with salt and freshly cracked black pepper. Spoon over fish and serve with a carb/starch and colored veggies.
For salmon Risotto with Cucumber, Basil, and Tarragon:
Heat 2 tablespoons butter in large saucepan, add a small bunch of chopped scallions and cucumber. Cook for a couple minutes. Add 2 cups short grain rice, 3 3/4 stock, and 2/3 cup water. Boil than simmer uncovered for 10 minutes, with occasional stirring.
Stir in 1 lb diced salmon , 3 tablespoons chopped basil, and 2 tablespoons chopped tarragon. Continue cooking, covered, for about 10-15 minutes. Then enjoy.

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