Broiled Salmon with Lemon Tarragon Sauce

  • 15 mins total
  • 10 mins prep
  • 5 mins cook
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IntroductionSkip To The Recipe

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
Flagelets

Giangi's Kitchen Signature

 

Nutrition Facts
Broiled Salmon with Lemon Tarragon Sauce
Amount Per Serving
Calories 288 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 93mg 31%
Sodium 82mg 3%
Potassium 887mg 25%
Total Carbohydrates 5g 2%
Sugars 2g
Protein 34g 68%
Vitamin A 2.9%
Vitamin C 11.6%
Calcium 4.1%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Broiled Salmon with Lemon Tarragon Sauce

  • 15 mins total
  • 10 mins prep
  • 5 mins cook

Ingredients

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  • 4 6-ounces salmon fillets
  • ½ teaspoon plus 2 ½ tablespoons virgin olive oil
  • 2 tablespoons water
  • 1 tablespoons grated lemon rind
  • 1 tablespoons fresh tarragon leaves
  • 1 tablespoons balsamic vinegar
  • 1 small shallots peeled and finely chopped
  • 1 small clove garlic peeled, crushed and finely chopped

Instructions

  1. Lightly 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.

  2. 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.

  3. 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.

  4. To serve place a fillet on each plated. Drizzle about 1 ½ tablespoon of sauce on each fillet.

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