Marinated Salmon with Lemon Tarragon Sauce
Makes 4 servings
|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 minced green onions|
|1||teaspoon dried tarragon leaves or 1 tablespoon fresh tarragon leaves|
- 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.
- Combine sour cream, milk, green onions, tarragon and remaining 1/4 teaspoon salt in small bowl; mix well. Cover; refrigerate until ready to serve.
- 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.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||8 g|
|Total Fat||20 g|
|Calories from Fat||62 %|
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