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Marinated Tarragon Salmon Recipe

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This recipe for Marinated Tarragon Salmon is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 slices lemon
1 tsp. salt
1/4 tsp. dried dill weed
2 salmon steaks, about 1” thick or salmon fillet
1 small onion, sliced thinly
1/4 cup balsamic vinegar
1/4 tsp. dried tarragon leaves
1 small cucumber
1/2 cup plain yogurt
1/4 tsp. salt
1/8 tsp. dried dill weed
Lettuce leaves
2 medium tomatoes, sliced
Directions:
Directions:
Heat 1 inch water, lemon, 1 tsp. salt, and 1/4 tsp. dill weed in a 10 inch skillet. Reduce heat. Arrange salmon in skillet, simmer uncovered until salmon flakes easily with fork, 6-8 minutes. Drain. Remove skin from salmon. Place salmon in a shallow dish; arrange onion on fish. Mix vinegar and tarragon and drizzle over fish. Cover and refrigerate at least 8 hours but not more than 24 hours. About 20 minutes before serving, cut cucumber lengthwise into halves; remove seeds. Cut both halves crosswise into thin slices. Mix cucumber, yogurt, 1/2 tsp. salt and 1/8 tsp. 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 if desired.
Personal Notes:
Personal Notes:
We never got to the cucumber yogurt part. The salmon was too good plain

 

 

 

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