Here is a very easy and delicious recipe for that healthy fish we are all supposed to eat more of. It called for dried tarragon, but I had some fresh dill and used that instead. So perfect to prepare ahead of time and pop in the oven when you’re ready. I would check it earlier than the recommended 10 minutes, as the salmon will continue to cook a bit after removing it from the oven. The recipe came from “Very Virginia”, the Junior League cook book from Newport News, Virginia.
4 salmon steaks
2 Tbs. butter, softened
1/8 tsp. salt
1/4 tsp. pepper
2 Tbs. lemon juice
1/4 cup white wine
1/2 tsp. dried tarragon ( I used about 1 Tbs. fresh dill)
Preheat the oven to 450 degrees. Coat a baking dish with vegetable oil cooking spray.
Arrange the salmon in the prepared dish and rub with butter. Mix the salt, pepper, lemon juice, wine, and herbs and pour over the fish. Bake uncovered until the fish flakes easily when tested with a fork, about 10 minutes of cooking time per inch of thickness. Serve hot. Serves 4..
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