Posts Tagged ‘Tarragon’

I used to cook salmon using dill and lots of butter. But experimentation created this recipe which uses Vermouth and tarragon. The combination of the salmon with the tarragon and Vermouth is incredible! A squeeze of a home grown lemon is awesome!

1/2 of a Wild or Wild-Caught Salmon, filet, cut into four pieces, skin on one side
Vermouth, I like the Italian Vermouth
3 tsp. of dried tarragon, divided
1/4 pound of butter
1 homegrown lemon, large

Ingredients for the Salmon

Take the half of the salmon and rinse it and dry. Then cut this into quarters, and make sure that the sections are even. Place the fish skin side up in a baking dish. Drizzle the Vermouth over the fish until it is 1/4 of the way up the fish. Take the tarragon and put 1 1/2 tsp. into a mortar and crush the tarragon to aid in releasing the flavors. Sprinkle over the fish and then dot the center of each serving piece with 1 TBS of butter.

The salmon is ready for the oven

Let this sit while you get the rest of your dinner together, but do preheat your oven to 350 degrees.

Tonight I am having brussel sprouts with mine, and my husband is eating my least favorite vegetable: Lima Beans. I am also making Jasmine Rice with this dish as it is a lovely compliment of flavors.

The fish will take no more than 20 minutes to cook, so time your side dishes accordingly. One quarter of the way through, baste the fish. Then half way through the cooking time on the fish, remove the pan from the oven, turn the fish, and spoon some of the pan juices over the fish, but add a bit more Vermouth, not much, just a bit.

Turn the fish

Sprinkle with the rest of the crushed tarragon, and top again with 1 TBS of butter on each piece. Don’t worry about the butter and think that this is a fatty dish, at the end you will see that it is not. Put the pan back in the oven and bake about another 10 minutes. Again, baste the fish. By now the aromas in the house will be making the stomachs grumble, and the short wait is worth it!

Dinner is served!

Sit back and enjoy all the wonderful flavors!

Read Full Post »