Salmon With Sour Cream
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Tomato||1 Medium, sliced|
|Onion||1 , sliced|
|Salad oil/Good quality oil||1 Teaspoon|
|French dressing||2 Tablespoon|
|Lemon||1⁄2 , sliced|
|White wine||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
Presoak a clay pot, top and bottom, in water for 15 minutes.
Place the salmon in the presoaked pot and add the parsley, tarragon, tomato, onion, oil, lemon, white wine, salt, and pepper.
Cover the pot and place it in cold oven.
Set the oven temperature at 480 degrees.
Geek 10 minutes for each inch of thickness of salmon, plus 15 minutes for the pot.
Test the salmon for doneness by lifting the section away from bonesâ€”it should separate freely.
Don't overcook! When done, pour off the liquid into a saucepan, heat to boiling and add the sour cream, capers, and arrowroot.
Stir until thickened and serve over the salmon.