Tarragon Salmon with Balsamic Wine Sauce

By The Canadian Living Test Kitchen

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Tarragon Salmon with Balsamic Wine Sauce

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	334334 cal
pro	30 g30g pro
total fat	20 g20g total fat
sat. fat	4 g4g sat. fat
carb	6 g6g carb
fibre	00 fibre
chol	84 mg84mg chol
sodium	226 mg226mg sodium
% RDI:	-
calcium	22 calcium
iron	55 iron
vit A	33 vit A
vit C	88 vit C
folate	2222 folate

More great recipes from this menu:

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

Ingredients

Lettuce leaves Lettuce leaves or napa cabbage
1/4 cup minced shallots 1/4 1/4cup cupminced shallotshallots or red onion
3 tbsp white balsamic vinegar 3 3tbsp tbspwhite balsamic vinegar or wine vinegar
3 tbsp dry white wine 3 3tbsp tbspdry white wine
2 tbsp chopped fresh tarragon 2 2tbsp tbspchopped fresh tarragon
1 tbsp extra virgin olive oil 1 1tbsp tbspextra virgin olive oil
1 tsp liquid honey 1 1tsp tspliquid honey
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
4 4skinless salmon filletskinless salmon fillets, 1 inch thick (each about 6 oz/175 g)

Preparation

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.

Source : Canadian Living Magazine: April 2006

Keywords : Salmon; Main Course; Dinner; Lettuce; Steam; Boil; Cabbage;

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