Salmon with Tarragon-Yogurt Sauce
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Everyday Food, June 2008
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 8
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Ingredients
- 1 cup whole-milk Greek yogurt
- 2 tablespoons chopped fresh tarragon, plus leaves for garnish
- 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- Coarse salt and ground pepper
- 3 pounds skinless salmon fillet, cut into 8 pieces, or 8 skinless salmon fillets (6 ounces each)
Directions
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Make sauce: Stir together yogurt, chopped tarragon, and lemon zest and juice; season with salt and pepper.
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Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place salmon on sheet, and season with salt and pepper. Broil until opaque throughout, 8 to 10 minutes. (Keep at room temperature up to 1 hour.) Serve salmon, garnished with tarragon leaves, with sauce alongside.
Cook's Note
Sauce can be refrigerated up to 1 day.
This sounds easy and good. I will try the recipe in the summer when I have tarragon growing in a barrel on my deck. Luckily, Greek yogurt is available in most supermarkets in our area.
This sounds easy and good. I will try the recipe in the summer when I have tarragon growing in a barrel on my deck. Luckily, Greek yogurt is available in most supermarkets in our area.
I found it really difficult to find Greek Yogurt, so I used Middle Eastern yogurt: Labna. The taste of this yogurt is very strong and not suited towards American taste buds. Wouldn't try this again.