Broiled Salmon with Lemon Tarragon Sauce

  • 06.08.10

Broiled Salmon with lemon tarragon sauce is  quickly becoming our favorite. Tonight dinner is an adaptation from  Jacques Pepin “Simple and Healthy Cooking” cookbook.  The original recipe asks for Red Snapper, instead I used salmon.  The sauce is light and refreshing and pairs well with any vegetables.
I served with flagelets that were warmed up with a bit of butter.  If flagelets are not available, string green beans will be a good side dish.

Tonight’s June 8, 2010 dinner:
Broiled Salmon with Lemon Tarragon Sauce

4 Salmon fillets, skinless, 8oz each
½ teaspoon plus 2 ½ tablespoons virgin olive oil
2 tablespoons water
1 tablespoon grated lemon rind
1 tablespoon chopped fresh tarragon leaves
1 tablespoon balsamic vinegar
1 small shallot, peeled and finely chopped
Salt and pepper to taste
1 small clove garlic, peeled, crushed and finely chopped

Lighlty brush the fillets on both side with ½ teaspoon of the oil and arrange them in a single layer on a foil lined cookie sheet.
To make the sauce, place the water, lemon rind, tarragon, vinegar, shallots, salt and pepper, garlic and the remaining 2 ½ tablespoons oil in a small bowl. Mix well.
Preheat the broiler. Place the fillets under the broiler so they are no more that 2” from the heat. Broil for 5 minutes or until all cooked . Remove from the oven, cover and set aside for 2 minutes.
To serve place a fillet on each plated. Drizzle about 1 ½ tablespoon of sauce on each fillet.


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