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Old 08-03-2007, 08:35 AM   #11
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Join Date: Mar 2006
Location: Straits of Juan de Fuca
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one of our favorites -


3 pounds Salmon fillet
1/2 lemon -- just the juice
2 tablespoons brown sugar -- packed
1 tablespoon fresh tarragon -- chopped

Rinse fish & pat dry.
Lay fillet, skin down on double thickness of foil.
Ream juice from lemon & brush over fish.
Sprinkle w/brown sugar and tarragon leaves.
Grill for approx. 10 min. or till done.
Roast in a 425 oven for ~18 min. or to 140

an old cook, still learning new tricks!
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Old 08-03-2007, 09:28 AM   #12
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Join Date: Jun 2007
Posts: 1,783
Usually I like my salmon grilled w lemon juice & dill or rosemary. If you want something a little fancier - Salmon Wellington.

Cut a lengthwise slit in each fillet, spread w herbed cream cheese. Wrap each fillet in puff pastry (seal the edges w water) and bake at 400 about 30 mins or until pastry is brown. If you would like a sauce for the Wellingtons- peel and grate 1 sm cuke, and combine w 3/4 c sour cream, 1/4 c mayo, some fresh dillweed & s&p to taste - serve chilled.

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Old 08-03-2007, 09:41 AM   #13
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Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,430
I love this series of recipes that I cook occasionally. First, make the poached salmon and tarragon sauce, for dinner; I always make extra salmon, so I can make salmon salad the next day. The salmon salad can be eaten on bread with lettuce and/or tomato for lunch, or on crackers or toasted baguette slices for an appetizer.

Poached Salmon
2 cups white wine
2 cups water
1-1/2 pounds salmon

Bring water and wine to a simmer in a large skillet. Season salmon with salt and pepper and poach gently, skin side down, for 8-9 minutes, until just cooked through. To serve, spoon some Tarragon Sauce onto dinner plates and place a serving of salmon on top. Pass remaining sauce at the table, reserving some for the salad.

Tarragon Sauce
1/2 cup fresh tarragon, chopped
1/4 cup fresh parsley, chopped
1 large shallot, coarsely chopped
1 cup mayonnaise
1/3 cup white wine vinegar

Put all ingredients in the food processor and process until the sauce is smooth. Season with salt and pepper to taste. May be made one day ahead and chilled.

Salmon Salad with Tarragon Sauce
2 cups leftover poached salmon, chilled and flaked
1/4 cup leftover Tarragon Sauce, or to taste
1 stalk celery, finely chopped

Mix celery with tarragon sauce, then gently mix flaked salmon with the sauce. Serve on crackers as an appetizer or on bread or rolls for sandwiches.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 08-04-2007, 03:07 AM   #14
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Join Date: Aug 2007
Location: I live near Los Angeles, CA
Posts: 24
for the white wine, what kind should i use, i.e. chardonnay, saugvignon blanc, muskat, etc...?
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Old 08-04-2007, 04:14 AM   #15
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Join Date: Aug 2004
Location: joisey
Posts: 18,585
something delicious to use on salmon is a simple compund butter, to use with grilled, baked or broiled salmon. combine 1 tsp basil with 1 tsp dill, and blend into 1/2 stick of butter. top salmon with chunks of butter, and prepare as you will.

in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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