Salmon with terragon and lemon
Monday July 19, 2010 3:40 PM
Ingredients:
- 6 (3/4-inch-thick) salmon steaks (8 oz. each)
- 3 tsp. olive oil, divided
- 3/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 3 bunches fresh tarragon, divided
- 2 large lemons, cut into 1/4-inch-thick slices
- Hot cooked couscous
How to Prepare:
Oil and heat grill.
Arrange salmon steaks on a baking sheet. Brush both sides of steaks with 2 teaspoons oil, then sprinkle steaks with salt and pepper.
Chop 1 bunch fresh tarragon; divide and press herb on both sides of salmon steaks. Grill steaks over medium-hot coals 4 to 5 minutes per side, until fish flakes easily with a fork.
Meanwhile, brush lemon slices with remaining 1 teaspoon oil; grill slices 1 to 2 minutes per side, until lightly charred.
To serve, divide remaining 2 bunches of tarragon among 6 serving plates. Divide and arrange grilled lemon slices on tarragon, then top each serving with a salmon steak. Serve with hot cooked couscous. Enjoy!
Shared by: Laurie, TheBAG Lady
