Wild Salmon With Tarragon Yogurt Sauce

1. 1

   Pat dry Salmon and place in a baking dish, sprinkle with salt and pepper and drizzle with enough Tarragon vinegar to coat. Set aside.

2. 2

   Lightly toast fennel seeds in a dry heavy bottom pan on medium heat or under the broiler. (This toasting step is optional). Pulverize the seeds in a mortal and pestle or in a spice grinder. In a mixing bowl combine yogurt, tarragon, fennel seed powder with a tablespoon of tarragon vinegar, season lightly with salt and pepper. Set aside. Run your knife through the olives, roughly chop set aside.

3. 3

   Heat a large skillet, add the butter and oil, when shimmering at salmon skin side down, sear for about three or four minutes, medium high heat. Flip and sear the other side for three or four more minutes, peel of skin if desired. Remove fish back to baking dish, tent with foil. The fat should be almost gone, just enough to cook the olives for two minutes. Add wine, deglaze the plan and let reduce to about half. Lower heat wisk in the yogurt mixture when well mixed pour over the fish and place under the broiler until desired doness. Serve, with broccole, risotto and salad.

* Per serving · 4 servings · Values may vary.