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Tarragon Salmon with Balsamic Wine Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Tarragon Salmon with Balsamic Wine Sauce

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 334
pro 30 g
total fat 20 g
sat. fat 4 g
carb 6 g
fibre 0
chol 84 mg
sodium 226 mg
% RDI: -
calcium 2
iron 5
vit A 3
vit C 8
folate 22

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

Ingredients

  • Lettuce leaves or napa cabbage
  • 1/4 cup minced shallots or red onion
  • 3 tbsp white balsamic vinegar or wine vinegar
  • 3 tbsp dry white wine
  • 2 tbsp chopped fresh tarragon
  • 1 tbsp extra virgin olive oil
  • 1 tsp liquid honey
  • 1/4 tsp each salt and pepper
  • 4 skinless 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

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