Grilled Salmon with Tarragon Mustard Cream Sauce and Creamy Polenta
Grilled Salmon with Tarragon Mustard Cream Sauce and Creamy Polenta is a delightful dish that captures the essence of summer dining. Juicy salmon fillets are grilled to perfection and topped with a rich, tangy tarragon mustard cream sauce. Served alongside creamy polenta, this dish promises a symphony of flavors and textures that will elevate any meal, whether it’s a casual family dinner or an elegant gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Main
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1 cup coarse polenta
- 4 cups low-sodium vegetable broth
- ½ cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp fresh tarragon, chopped
- 1 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Prepare the Polenta: In a medium saucepan, bring vegetable broth to a boil. Gradually whisk in polenta while stirring continuously. Reduce heat and simmer for 20-25 minutes until thickened.
- Season the Salmon: Preheat grill to medium-high heat. Season salmon fillets with salt and pepper.
- Make the Sauce: In a small saucepan over low heat, combine heavy cream, Dijon mustard, and tarragon. Stir until heated through; add lemon juice before removing from heat.
- Grill the Salmon: Place salmon on the preheated grill. Cook for about 6 minutes per side or until internal temperature reaches 145°F.
- Finalize Polenta: Season cooked polenta with salt and pepper as desired. Adjust consistency with additional broth if necessary.
- Serve: Plate creamy polenta first, top with grilled salmon, and drizzle with tarragon mustard cream sauce.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 560
- Sugar: 3g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg