Salmon with Tarragon Butter, Grilled on the Skin · Faith Middleton's Food Schmooze
Cooking fish on the skin side, which protects the meat from direct heat, leaves it so moist and tender that I can’t quite imagine any other way to cook it.
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Cooking tools:
- Grill
- Plancha
- Pan
- Spatula
- Slotted spatula
- Cutting board
- Serving platter
- Plate
Ingredients
- 2 (8 to 10 ounces; 300 g each) salmon fillets, (bones removed, rinsed quickly and patted dry)
- 2 to 3 teaspoons olive oil
- 4 tablespoons (60 g) unsalted butter
- Fine sea salt and freshly ground black pepper
- 1 cup (10 g) gently packed tarragon leaves, (minced)
- 4 teaspoons freshly squeezed lemon juice (or to taste)
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