Salmon With Tarragon Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Atlantic, Fisheries, North | 6 | Servings | |
INGREDIENTS
| 6 | Salmon steaks, 3/4 inch | |
| thick | ||
| 4 | oz | Sliced mushrooms |
| 4 | T | Butter, melted |
| 5 | Double cream | |
| 1 | t | Lemon juice |
| 1 | t | Dried tarragon |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
Place the salmon steaks in a large, shallow, greased baking dish. Season with salt and pepper. Surround the salmon with the sliced mushrooms. Whisk together the melted butter, lemon juice, tarragon and cream in a bowl. Pour the sauce over the salmon and mushrooms. Place under a hot grill, 4 inches from the heat source, and grill for 7- 8 minutes. Do not turn! Serve at once, spooning the pan juices over each portion. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 73
Calories From Fat: 68
Total Fat: 7.8g
Cholesterol: 20.4mg
Sodium: 50.6mg
Potassium: 73.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g