Servings: 4
Ingredients
For the Tarragon Cream Gravy
- 3 tbsp unsalted butter divided
- 2 tbsp shallots finely chopped
- 2 tbsp fresh tarragon finely chopped
- 1/2 cup white wine sherry or tawny port could work, too
- 2 tbsp glutinous rice flour
- 3/4 cup cream
- 1/2 tsp salt
- 1/2 tsp white pepper
For the Chicken-fried Salmon
- 4 salmon fillets
- 1 cup glutinous rice flour
- 2 cups gluten-free panko bread crumbs
- 2 eggs large
- 2 tbsp sour cream
- 1 clove garlic
- 1 tsp kosher salt
- 1 tsp black pepper finely ground
- 1 tbsp lemon zest
Instructions
For the Tarragon Cream Gravy
- Melt one tbsp butter in sauté pan over medium heat, add onion, stirring until translucent and softened. Add tarragon, stir for one minute.
- Add wine to sauté pan, bring to boil, reduce volume by half. Strain out shallots and tarragon, saving liquid. Set aside.
- Melt two tbsp butter over medium heat in same sauté pan, Whisk in rice flour, continue whisking one minute.
- Add remaining ingredients, continue to whisk until gravy has thickened. Set aside in a warm spot.
For the Chicken-fried Salmon
- Remove any bones and dark veins of meat from the salmon fillets. Pat dry with paper towels.
- Place eggs, garlic, salt, pepper, zest and sour cream in a food processor on high for a few seconds.
- Set-up a three stage breading station of low, wide-mouthed bowls or similar: rice flour, egg mixture, then panko.
- Dredge fish, one fillet at a time, into flour. Knock excess flour off of fish, submerge in egg mixture, then press into panko, flip and press again. Repeat for remaining fillets.
- Fry in 350° oil until panko just begins to change color, about two minutes.
- Place fish on paper towels to drain excess oil.
- Plate salmon and pour gravy over, garnish with a sprig of tarragon.
Notes
Serve with your favorite mashed potatoes and fresh green beans stir-fried in bacon grease.
Tried this recipe?Let us know how it was!