Baked Salmon With Tarragon And Fennel-Seed Butter
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
60
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
6 tbsps
Butter (3/4 stick)4 tsps
Fennel Seed (crushed)1 tbsp
Lemon Peel (grated)1 tbsp
Lemon Juice (fresh)Directions:
1
Stir butter, chopped tarragon, fennel seeds, lemon peel and lemon juice in small saucepan over low heat until butter melts
2
Season with salt and pepper
3
Arrange salmon on baking sheet
4
Brush butter mixture over salmon
5
(Can be made 8 hours ahead
6
Cover; chill
7
) Position rack in center of oven and preheat to 450°F
8
Bake salmon until just opaque in center, about 12 minutes
9
Transfer salmon to plates
10
Garnish with lemon slices and tarragon sprigs
11
Stir butter, chopped tarragon, fennel seeds, lemon peel and lemon juice in small saucepan over low heat until butter melts
12
Season with salt and pepper
13
Arrange salmon on baking sheet
14
Brush butter mixture over salmon
15
(Can be made 8 hours ahead
16
Cover; chill
17
) Position rack in center of oven and preheat to 450°F
18
Bake salmon until just opaque in center, about 12 minutes
19
Transfer salmon to plates
20
Garnish with lemon slices and tarragon sprigs