Print
ShareThis
Chicken with Spinach and Celery Hash
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
Marinated Salmon with Lemon Tarragon Sauce
Yield: Makes 4 servings
Ingredients:
1/4
cup lemon juice
1/4
cup olive oil
2
cloves garlic, crushed
3/4
teaspoon salt, divided
1/4
teaspoon black pepper
1
pound fresh 1-inch thick salmon fillet
2/3
cup sour cream
1/4
cup milk
1/4
cup minced green onions
1
teaspoon dried tarragon leaves or 1 tablespoon fresh tarragon leaves
Preparation:
1.
Combine lemon juice, olive oil, garlic, salt and pepper in shallow, nonreactive 11X7-inch baking dish. Mix well. Add salmon; turn twice to coat with marinade. With salmon skin-side up in baking dish, cover tightly; refrigerate 2 hours.
2.
Combine sour cream, milk, green onions, tarragon and remaining 1/4 teaspoon salt in small bowl; mix well. Cover; refrigerate until ready to serve.
3.
Cut salmon into 4 pieces. Preheat grill or broiler. If grilling, cook over medium-hot coals 5 minutes per side or until fish begins to flake when tested with fork. If broiling, place skin side down on broiling pan. Cook 6 inches from heat 8 to 10 minutes or until fish just begins to flake when tested with fork. Serve hot with chilled sauce over each piece.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Fiber | <1 g |
| Carbohydrate | 3 g |
| Cholesterol | 71 mg |
| Saturated Fat | 8 g |
| Total Fat | 20 g |
| Calories from Fat | 62 % |
| Calories | 294 |
| Protein | 24 g |
| Sodium | 253 mg |
Dietary Exchange:
| Fat | 3 |
| Meat | 3 |
This recipe appears in:
Fish
