Tarragon is one of those flavours that you either hate or love. When you initially smell tarragon it smells quite licorice-like, and it may turn some people off but you know when you pair it with another bold flavour like orange the dish turns out quite nice! Salmon, which has it's own unique flavour, is the perfect type of fish to serve with this flavour pairing. The salmon flavour itself is quite bold so the tarragon and orange really enhance the natural flavour of the salmon. Serve it along side nice creamy tzatziki sauce and this broccoli side dish.

Serves 2


  • 2 tbsp extra virgin olive oil
  • 2 small salmon fillets
  • coarse salt and freshly cracked black pepper
  • 2 tbsp fresh tarragon, chopped
  • 1 tsp seasoning blend
  • 1/4 cup orange juice (no pulp)
  • tzatziki sauce (to serve on the side)
  • Naan or pita bread (to serve on the side)

Broccoli side dish:

  • 1 tbsp extra virgin olive oil
  • 1 small onion, sliced thin
  • 2 garlic cloves, minced finely
  • 1 head broccoli, florets only
  • coarse salt and freshly cracked black pepper
  • pinch of vegetable seasoning mix
  • 3 sundried tomatoes, chopped
  • 3 tbsp chicken stock
  • Parmesan cheese, shaved

1. Preheat a non-stick skillet on medium high heat, and drizzle 2 tbsp of oil. Season the salmon fillets with salt, pepper, fresh tarragon and seasoning blend; then place it into the preheated pan to sear on both sides. This should take about 5-7 minutes per side.

2. Then pour in the orange juice and let the orange juice cook until it becomes syrupy in texture. Make sure to flip the salmon half way through; so both sides can be coated with the orange syrup. Serve immediately with tzatziki sauce and naan bread.

3. Broccoli side dish: While the salmon is cooking start the side dish. Preheat a non-stick skillet on medium heat, drizzle olive oil. Add in the onion and garlic and saute for 2 minutes. Add in the broccoli florets, salt, pepper, and veggie seasoning. Let it cook for about 1 minute or so. Add in the sundried tomatoes and the chicken stock; then cook for another 2-3 minutes or until the broccoli is tender-crisp. Serve warm with shaved Parmesan cheese. Enjoy!

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