Marinated Tarragon Salmon
|Salmon steaks||2 (about 1 inch thick)|
|Snipped fresh dill/1/4 teaspoon dried dill weed||1⁄4 Teaspoon|
|Onion||1 Small, thinly sliced|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Snipped fresh tarragon leaves/1/4 teaspoon dried tarragon leaves||1⁄4 Teaspoon|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Snipped fresh dill/1/8 teaspoon dried dill weed||1⁄8 Teaspoon|
|Tomatoes||2 Medium, sliced|
Place salmon in square microwavable dish, 8x8x2 inches.
Sprinkle with 1/4 teaspoon salt and 3/4 teaspoon dill.
Arrange lemon slices on top.
Cover tightly and microwave on high 3 minutes; rotate dish 1/2 turn.
Microwave until small ends of fish flake easily with fork, 3 to 6 minutes longer.
Let stand covered 3 minutes; drain.
Discard lemon slices.
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, spooning vinegar mixture over salmon 2 or 3 times, at least 8 hours but no longer 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, 1/4 teaspoon salt and 1/4 teaspoon dill.
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.