Saturday, February 25
Baked tarragon Salmon with Green Beans
Full time: 30 minutes
You will need:
1 1/2 lb pink salmon fillet
1 lb frozen green beans
4 celery ribs, diced
1 large onion, diced
1 bunch fresh tarragon, divided into thirds
4 tbsp butter
2 tbsp lemon juice
2 tsp lemon-pepper seasoning
Let us begin:
Preheat oven to 400
On a large sheet of aluminum foil take your butter and coat half the sheet with a thin layer
In a saute pan, add 1/2 of the butter, 1/2 of the onion, 1/2 of the celery, and the lemon juice. Saute over medium heat until vegetables turn translucent
Add in 1/3 of the tarragon and wilt.
Now carefully fold aluminum foil and crimp edges to create a nice package (en papillote). Place package on a cookie sheet and bake for 15 minutes
While this bakes, in the saute pan place remaining butter, onion, celery and seasoning. Saute over medium heat until vegetables turn translucent.
Add in frozen green beans, cook on low heat until fish is ready.
Remove fish from oven and let rest for 2-3 minutes
Add 1/3 tarragon to saute pan and wilt. Move bean mixture to a large serving platter
Carefully open foil package and unveil your fish
Place fish on top of bean on the platter and top with remaining tarragon