Salmon Peaches
A delicate salmon dish topped with fresh peaches and drizzled with a flavorful tarragon cream sauce, perfect for a light yet satisfying meal for seafood lovers.
Ingredients
Instructions
- Bake salmon with white wine at 400°F for 5 minutes.
- Place cooked salmon on a plate and top with sliced yellow peach.
- Mix remaining white wine, butter, and cream of tarragon until the sauce thickens.
- Spoon the tarragon sauce over the salmon and peaches before serving.
Tips & Substitutions
For a more flavorful dish, consider marinating the salmon in white wine and tarragon for 30 minutes before baking. If yellow peaches are out of season, ripe nectarines or canned peaches can serve as suitable substitutes. Fresh tarragon can be replaced with dried tarragon, but use about one-third of the amount since it's more concentrated. This recipe pairs beautifully with Seafood recipes like Salad Crab Louie.
Serving Suggestions
Serve the salmon and peaches with a light side salad or steamed asparagus for a fresh complement. A glass of chilled white wine, such as Sauvignon Blanc, enhances the flavors beautifully. For a heartier meal, consider pairing it with Salmon And Rice Balls as a side dish to round out the experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, place the salmon and peaches in a preheated oven at 350°F for about 10 minutes, or until warmed through. Avoid microwaving as it can dry out the salmon, altering its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Peaches contains roughly 331 calories, with 35g protein, 3g carbohydrates, and 17g fat. It is an excellent source of protein (70% of the Daily Value) and potassium (22% of the Daily Value), and a good source of iron. At about 331 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before baking. Thaw it overnight in the refrigerator or use the quick-thaw method under cold running water. This ensures even cooking and prevents the salmon from becoming rubbery.
What if I can't find fresh tarragon?
If fresh tarragon isn't available, you can use dried tarragon instead. Use about one-third of the amount called for in the recipe, as dried herbs are more potent. Alternatively, try substituting with fresh dill or parsley for a different flavor profile.
How do I know when the salmon is done cooking?
Salmon is perfectly cooked when it flakes easily with a fork and has an internal temperature of 145°F. If you don’t have a thermometer, look for the flesh to turn from translucent to opaque. Keep an eye on the baking time to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).