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Marinated Tarragon Salmon

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  Lemon slices 3
  Salt 1 Teaspoon
  Dried dill weed 1⁄4 Teaspoon
  Salmon steaks 2
  Onion 1 Small, thinly sliced
  Wine vinegar 1⁄4 Cup (4 tbs)
  Dried tarragon leaves 1⁄4 Teaspoon
Have ready at serving time:
  Cucumber 1 Small
  Plain yogurt 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Dried dill weed 1⁄8 Teaspoon
  Lettuce leaves 5
  Tomatoes 2 Medium, sliced

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 627 Calories from Fat 212

% Daily Value*

Total Fat 24 g36.4%

Saturated Fat 5.5 g27.5%

Trans Fat 0 g

Cholesterol 179.7 mg59.9%

Sodium 2648.7 mg110.4%

Total Carbohydrates 34 g11.2%

Dietary Fiber 7.3 g29%

Sugars 18.2 g

Protein 69 g137.8%

Vitamin A 124.1% Vitamin C 115.1%

Calcium 31.7% Iron 31.7%

*Based on a 2000 Calorie diet

Marinated Tarragon Salmon Recipe