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Pan-grilled Fillets With Tomato And Tarragon

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CATEGORY CUISINE TAG YIELD
Seafood, Grains Dkuhnen msn, Fish 4 Servings

INGREDIENTS

1 1/4 lb Salmon fillet, skin on cut
Into 4 equal peices
Salt and pepper to taste
1/2 c Dry white wine
1/3 c Minced fresh chives
3 Sprigs of fresh tarragon
1 t Butter
2 Ripe plum tomatoes, seeded
And chopped
Fresh chives to garnish

INSTRUCTIONS

Preheat a 12" cast iron skillet for about 4 minutes over medium-high
heat. Preheat the broiler, moving the top oven rack to 4" from the
element. Place salmon fillets in the skillet, with the skin side  down.
Sprinkle the other side of the fillets evenly with freshly  ground
pepper. Cook without turning the fillets for around 6 minutes.  Place
the skillet under the broiler for about 3 minutes, or until  salmon is
lightly browned. Don't let the salmon dry out. While  cooking the
salmon, place wine in a small saucepan and simmer for  about a minute.
Add the minced chives, tarragon and butter. Stir  well. As soon as the
butter melts, add the tomatoes for about 30  seconds.  Add salt and
pepper to taste. Remove the tarragon. Spoon  the sauce over the fillets
evenly. Garnish with the chives. Source:  Adapted by Deborah Kuhnen
from 'Eating Well' Magazine, June 1996.  Posted to MM-Recipes Digest V3
#217  Date: Mon, 12 Aug 96 04:29:24 UT  From: "Deborah Kühnen"
<DEBKUHNEN@msn.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 200
Calories From Fat: 64
Total Fat: 7.1g
Cholesterol: 35.1mg
Sodium: 2836.8mg
Potassium: 285.6mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: 26.1g


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