Tarragon Salmon with Balsamic Wine Sauce
Steaming salmon makes it moist and tender with minimal time and effort.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 334 |
| pro | 30 g |
| total fat | 20 g |
| sat. fat | 4 g |
| carb | 6 g |
| fibre | trace |
| chol | 84 mg |
| sodium | 226 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit A | 3% |
| vit C | 8% |
| folate | 22% |
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Lettuce or napa cabbage leaves
1/4 cup (50 mL) minced shallots or red onion
3 tbsp (50 mL) white balsamic or wine vinegar
3 tbsp (50 mL) dry white wine
2 tbsp (25 mL) chopped fresh tarragon
1 tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper
4 skinless salmon fillets, 1 inch (2.5 cm) 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.
Additional Information
Source
Canadian Living Magazine: April 2006
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