Tarragon Salmon with Balsamic Wine Sauce

Author: Canadian Living

Steaming salmon makes it moist and tender with minimal time and effort.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2006

Ingredients

  • lettuce leaves
  • napa cabbage
  • 1/4 cup minced shallots
  • 1/4 cup minced red onion
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons wine vinegar
  • 3 tablespoons dry white wine
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon liquid honey
  • 1/4 teaspoon each salt and pepper
  • 4 skinless salmon fillets 1 inch thick (each about 6 oz/175 g)

Method

Place steamer basket in wok or shallow pan; add water to come 1 inch (2.5 cm) from rack. Line with lettuce. Bring to boil.

In small bowl, stir shallots, vinegar, wine, tarragon, oil, honey, salt and pepper; remove half and set aside. Brush remainder over salmon; arrange on lettuce.

Reduce heat, cover and steam until salmon is slightly opaque, about 8 minutes. Turn off heat; let stand until fish flakes easily when tested, about 4 minutes. Transfer to plates; drizzle with reserved balsamic mixture.

Nutritional facts <b>Per serving:</b> about

  • Sodium 226 mg
  • Protein 30 g
  • Calories 334.0
  • Total fat 20 g
  • Cholesterol 84 mg
  • Saturated fat 4 g
  • Total carbohydrate 6 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tarragon Salmon with Balsamic Wine Sauce

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