Tarragon is one of the four major herbs of French cooking, and is particularly suitable for chicken, fish and egg dishes. This exquisite herb is rich in healthy phyto-nutrients that are indispensable for optimum health. It happens to also be the main flavoring component of Béarnaise sauce. Fresh tarragon pairs beautifully with salmon, and just a little goes a long way in this simple recipe.
Did you know? Scientific studies suggest that certain compounds in this herb help lower blood-sugar levels. Fresh tarragon is one of the highest antioxidant value food sources among the common herbs. It is a very rich source of vitamins such as vitamin-C, vitamin-A. It is also rich in B-complex groups that function as antioxidant, as well as co-factors for enzymes in metabolism.
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh lime juice
- 1 small shallot, chopped
- 2 teaspoons finely chopped fresh tarragon
- 6 6-ounce center-cut, skin-on salmon fillets
- Kosher salt
- Position a rack in the center of the oven and heat the oven to 400 F. Line a heavy-duty rimmed baking sheet with foil.
- In a small bowl, stir together the mayonnaise, mustard, lime juice, shallot and tarragon. Arrange the salmon, skin side down, on the baking sheet and sprinkle lightly with salt. Spread the mayonnaise mixture evenly over each fillet (there may be a little left over).
- Roast the salmon until just cooked through, 10 to 14 minutes. Using a spatula, lift the fillets off the baking sheet, leaving the skin behind, and transfer to plates.