| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1990 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 1/2 |
tb |
Fresh lemon juice |
|
|
Fresh ground pepper |
| 2 |
|
1 inch thick salmon fillets |
|
|
Salt |
| 1 1/2 |
tb |
Minced fresh tarragon or 1 teaspoon dried; crumbled |
INSTRUCTIONS
Preheat broiler. Melt butter with lemon juice in small saucepan over
low heat. Remove from heat and add generous amount of pepper. Arrange
salmon skin side down on broilerproof pan. Brush with half of butter
mixture. Season with salt. Broil without turning until just cooked
through. Transfer to plates. Add tarragon to remaining butter. Spoon
over salmon and serve.
2 servings; can be doubled or tripled.
Bon Appetit April 1990
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