My Salmon with tarragon & Lemon pepper. For 1. Zest the lemon and cut into wedges. Fresh tarragon pairs beautifully with salmon, and just a little goes a long way in this simple recipe. In a small bowl, stir together the mayonnaise, mustard, lime juice, and tarragon.
Salmon with Tarragon Vinaigrette: The brisk, anisey-tangy flavor of the tarragon vinaigrette is a wonderful complement to the rich lushness of salmon Having shared that, I think there is nothing finer than a piece of salmon with some dark pinkness inside. Light sour cream and Greek-style yogurt can both be used for making the sauce in place. Stir in the flour, mustard and tarragon until blended; gradually. You can have My Salmon with tarragon & Lemon pepper. For 1 using 5 ingredients and 3 steps. Here is how you achieve that.
Ingredients of My Salmon with tarragon & Lemon pepper. For 1
- It's 0 of ne small piece Salmon.
- It's 1 tsp of butter.
- Prepare A few of fresh pieces of tarragon.
- It's 1/2 of lemon herb.
- It's 2 tbls of water.
Boil over high heat, stirring often, until vinegar Spoon cucumber sauce over salmon and scatter tarragon leaves on top. Serve immediately so colors stay bright, and season to taste with more salt if you like. Arrange salmon skin side down in a broiler-proof pan. Brush with half of butter/lemon juice mixture and lightly season with salt.
My Salmon with tarragon & Lemon pepper. For 1 instructions
- Add the seasoning lemon all over the pice of salmon all down the salmon and add the tarragon. Then add the butter..
- Add to a greased pan and fry for 1 minute on low. Next add the water and add a lid quickly let it simmer for 4-5 minutes..
- Serve on a bed of lettuce hot with the tarragon and fresh parsley sprinkled on top. Salad on the side..
Broil until just cooked through and transfer to plate. Add tarragon to remaining butter mixture and spoon over the salmon. Special occasions: Cook a whole salmon and serve it garnished with twists of lemon and sprigs of fresh tarragon. To cook salmon, season and wrap loosely in a large sheet of foil coated with cooking spray. Heat butter, lemon juice, capers and tarragon in a small pan.