Salmon steaks with tarragon & lemon oil
Other fish can also be used for this (trout is a good alternative), and the oil can be used as a dressing for all sorts of barbequed vegetables, chicken or fish
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
- To make the tarragon oil, put the tarragon in a blender, gently warm the olive oil to just above room temperature and pour in. Liquidise until totally smooth and strain through a fine sieve so you are left with a deep green oil. Add the lemon juice and season. This can be made a day in advance and kept in the fridge.
- Brush the salmon steaks on both sides with a little olive oil. Season with celery salt and a little pepper. Put on the barbecue for 4-5 minutes on each side until golden on the outside and just cooked through.
- Brush the asparagus with a little olive oil, season and cook for about 5 minutes turning now and then, until they are tender and golden. Put in a dish and pour the tarragon oil over, reserving 2 tbsp. Serve the salmon with the remaining tarragon oil drizzled over with the asparagus.
Per serving
604 kcalories, protein 31g, carbohydrate 2g, fat 52 g, saturated fat 8.2g, fibre 1.6g, salt 0.91 g
Recipe from olive magazine, July 2006.
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http://www.bbcgoodfood.com/recipes/4172/
http://www.bbcgoodfood.com/recipes/4172/
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Ingredients
- 4 salmon steaks
- olive oil for brushing
- 1 tsp celery salt (you'll find this with the spices)
- 2 bunches of asparagus , trimmed and cooked for 2 minutes in simmering water
TARRAGON OIL
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
Ingredients
- 4 salmon steaks
- olive oil for brushing
- 1 tsp celery salt (you'll find this with the spices)
- 2 bunches of asparagus , trimmed and cooked for 2 minutes in simmering water
TARRAGON OIL
Per serving
604 kcalories, protein 31g, carbohydrate 2g, fat 52 g, saturated fat 8.2g, fibre 1.6g, salt 0.91 g
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