Baked Salmon with Tarragon - Lemon Sauce Recipe

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Lemon is delicious paired with rich fish such as salmon; in this recipe the mild anise flavor of tarragon adds a refreshing new dimension.
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  • 4 salmon pieces, fillet or steak, about 6 ounces each
  • 1 small onion
  • 1 lemon
  • 2 tablespoons butter
  • 1/2 cup white wine
  • 1 tablespoon tarragon (or more, to taste)
  • salt and pepper
  • Preheat oven to 375° F.  Lightly salt and pepper salmon and arrange in a single layer in a lightly oiled baking dish. Bake  8  - 10 minutes, depending on thickness, until the fish appears opaque and is easily flaked with a fork.
  • While the oven heats and the fish bakes, prepare the sauce (can also be done ahead). Zest and juice the lemon. (See TIP, below)  Chop the onion. In a small skillet, melt butter. Add onion and cook 2 minutes over medium heat (to soften, not brown). Add wine, lemon juice and zest, and cook until liquid is reduced to 3 or 4 tablespoons. Chop tarragon finely and add to sauce. Mix well and set aside.
  • When fish is done, spoon sauce over it and serve immediately.            
  • TIP: to zest a lemon, remove only the yellow part of the skin. The inner white part is very bitter. Use a small sharp knife or a zester, a tool specially designed for zesting .  If using a knife, finely chop the  zest. Zest is easiest to remove before cutting or juicing the lemon,  but juiced  rinds, if frozen for 5 - 10 minutes, are easy to zest. Some cooks freeze and save their lemon rinds to always have a ready source of zest.                                                
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