✤1 lb fresh salmon filet
✤1 cup cold water
✤1 cup apple cider
✤2 tbsp salt
✤1/4 cup fresh tarragon, snipped
✤1/2 tsp black pepper
✤1/2 tbsp butter
✤1 large shallot, finely chopped
✤1 tbsp all-purpose flour
✤1/2 cup dry white wine
✤1/4 cup heavy whipping cream
✤2 tsp Dijon mustard
✤1/2 tsp salt
❖Rinse the salmon and pat dry with paper towels. Place salmon in a large resealable plastic bag or shallow glass storage container with lid.
❖In a medium bowl, mix together the water, cider & kosher salt until salt dissolves. Stir in the tarragon & pepper. Pour mixture over salmon and seal the bag or container. Marinate in the refrigerator for 4 hours, shifting salmon occasionally.
❖When ready, preheat the broiler. Line a baking sheet with foil and lightly coat with a non-stick cooking spray.
❖Drain the salmon and discard the marinade. Place salmon skin side down on the baking sheet and broil 5-6 inches from heat for 5 minutes or until fully cooked. Remove from broiler and cover with foil to keep warm.
❖For the sauce, in a small saucepan, melt the butter over medium heat. Add the shallots and cook, stirring, for 4-5 minutes or until tender. Stir in the flour, cooking and stirring for 1 minute. Add the wine, cream, mustard & salt, whisking until smooth. Cook and stir until thickened and bubbly, then cook and stir 1 more minute.
❖Remove from heat and serve with the salmon.
