Recipe by Chef John
"I love the combination of tarragon and Italian parsley, but I've used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work."
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2 (8 ounce)
center-cut salmon fillets, with skin
chopped fresh tarragon
chopped fresh flat-leaf parsley
fresh lemon juice
This salmon is delicious! I used a wild salmon filet and was worried that the topping would overwhelm the natural salmon goodness, but it only added to it. I minced the garlic and mixed with the other ingredients (no food processesor necessary, imo). I subbed fresh thyme for tarragon, as I did not have any fresh tarragon. I think fresh dill would be great, too. I ended up baking at 400 for abut ten minutes, according to a similar recipe, and it worked out fine, although, I will broil next time for the added browning effect of the topping. I would definitely try this technique with other fish, too.
My family has been trying a lot of different salmon recipes recently - and liking them - but unfortunately, this was a thumbs down from all. We just didn't care for the flavor combo. The texture of the fish was perfect, though.
This was absolutely delicious! I do not like the taste of mayo, so used non fat plain greek yogurt instead. Very tangy and full of flavor. My whole family loved it and deemed the recipe " a keeper"! Will make many times.....
Excellent! I ended up using thyme instead of tarragon as I didn't have any. It was so good! I rarely have seconds of salmon, even when I cook it, but I totally had seconds of this! My husband and houseguest also loved it. Truly delicious!
an excellent, yet simple, recipe. My kids (2, 4, and 6) ate it very well. I used basil and thyme for the herbs because that's what I had growing outside
As a novice cook, this dish seemed like it would be a challenge, but it was pretty easy to put together. Our salmon steak was quite a bit thicker than the 8 oz, so we more than doubled the cooking time before the fish was flaking. As far as taste, both our picky 4 YO and our autistic 8 YO loved it, eating more than an adult serving each. We combined it with a spinach salad with vinegar and olive oil dressing, along with some left over potato salad. I accompanied my dinner with some merlot that our neighbor had to get rid of before it went bad. Over all, a "perfecto" dinner, as my daughter put it.
I did this on the grill and it turned out great. The sauce really helped compliment the salmon. The only other change I made besides cooking on the grill was using yellow mustard instead of dijon. I think dijon would only improve the flavor.
Tasty. Made exactly as is.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Salmon
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 297
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