Recipe of the Week


Prep Time: 2 Hours
Yields: 6 Servings

Although here in Louisiana we favor our gulf species when choosing fish for the holiday table, I often serve this salmon dish for Christmas Eve dinner because of its flavor and color. It is extremely flavorful yet still light enough for the evening meal.

Ingredients for Creole Sauce:
¼ cup olive oil
1 cup minced onions
½ cup minced celery
½ cup minced green bell peppers
¼ cup thinly sliced garlic
1 (28-ounce) can petite diced tomatoes
1 (8-ounce) tomato sauce
¾ cup chicken stock
¼ cup dry white wine
1 tbsp chopped oregano
1 tbsp chopped lemon thyme leaves
1 tbsp chopped basil
1 tbsp chopped tarragon
salt and black pepper to taste
granulated garlic to taste
red pepper flakes to taste

Method for Creole Sauce:
In a 2-quart saucepot, heat olive oil over medium-high heat. Add onions, celery, bell peppers and sliced garlic then sauté 5–7 minutes or until vegetables are wilted, stirring often. Add diced tomatoes, tomato sauce, chicken stock and white wine. Bring to a rolling boil then reduce to simmer. Add fresh herbs and cook 12–15 minutes, stirring occasionally. Season to taste using salt, black pepper, granulated garlic and red pepper flakes. Bring the mixture to a boil, reduce heat to low and simmer sauce uncovered 10–15 minutes, adding additional stock or water if sauce becomes too thick. While sauce is simmering, continue with salmon steaks.

Ingredients for fish:
6 (6–8 ounce) wild salmon steaks
1 cup flour
2 tbsps chopped tarragon
2 tbsps chopped basil
1 tbsp chopped lemon thyme leaves
salt and black pepper to taste
granulated garlic to taste
¼ cup vegetable oil

3 tbsps tarragon leaves, coarsely chopped for garnish
6 lemon wedges

Method for fish:
Preheat oven to 375°F. On a large cookie sheet, blend flour and fresh herbs together. Season to taste using salt, black pepper and granulated garlic. Blend seasonings well into the flour. Press salmon gently into the seasoned flour to coat well on each side, shaking off the excess. Very little flour should remain on the salmon. In a large skillet, heat vegetable oil over medium-high heat. Sauté steaks, two at a time, 2 minutes on each side. Continue until all steaks are done, adding additional oil if necessary. Should oil become dark between batches, discard and add fresh oil then continue sautéing steaks. Pour sauce into a 9” x 13” baking dish and top with salmon steaks. Place in oven 7–10 minutes or until desired doneness. To serve, place an equal portion of sauce in the center of each serving plate then top with salmon. Garnish with chopped tarragon leaves and a squeeze of lemon.

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