Marinated Tarragon Salmon
|Dried dill weed||1⁄4 Teaspoon|
|Onion||1 Small, thinly sliced|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Dried tarragon leaves||1⁄4 Teaspoon|
|Have ready at serving time:|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Dried dill weed||1⁄8 Teaspoon|
|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.