Marinated Tarragon Salmon Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
Main Ingredient

Ingredients

 Lemon slices3
 Salt1 Teaspoon
 Dried dill weed1⁄4 Teaspoon
 Salmon steaks2
 Onion1 Small, thinly sliced
 Wine vinegar1⁄4 Cup (4 tbs)
 Dried tarragon leaves1⁄4 Teaspoon
Have ready at serving time:
 Cucumber1 Small
 Plain yogurt1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Dried dill weed1⁄8 Teaspoon
 Lettuce leaves5
 Tomatoes2 Medium, sliced

Nutrition Facts

Serving size: Complete recipe

Calories 549 Calories from Fat 134

% Daily Value*

Total Fat 15 g23.1%

Saturated Fat 4.2 g21.1%

Trans Fat 0 g

Cholesterol 170.7 mg

Sodium 2717.7 mg113.2%

Total Carbohydrates 34 g11.2%

Dietary Fiber 7.3 g29%

Sugars 18.2 g

Protein 69 g138.4%

Vitamin A 128.8% Vitamin C 115.1%

Calcium 32% Iron 31.2%

*Based on a 2000 Calorie diet

Directions

Heat 1 inch water, the lemon, 1 teaspoon salt and 1/4 teaspoon dill weed to boiling in 10-inch skillet; reduce heat.
Arrange salmon in skillet.
Simmer uncovered until salmon flakes easily with fork, 6 to 8 minutes; drain.
Carefully remove skin from salmon.
Place salmon in shallow glass or plastic dish; arrange onion on fish.
Mix vinegar and tarragon; drizzle over onion and fish.
Cover and refrigerate at least 8 hours but no longer than 24 hours.
TO SERVE: About 20 minutes before serving, cut cucumber lengthwise into halves; remove seeds.
Cut both halves crosswise into thin slices.
Mix cucumber, yogurt, 1/4 teaspoon salt and 1/8 teaspoon dill weed.
Place salmon on lettuce leaves; arrange onion and tomatoes around fish.
Drizzle any remaining marinade over fish.
Serve with cucumber mixture.
Garnish with fresh dill or watercress if desired.
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