Roasted Salmon in Tarragon and Capers
Instructions:
A whole salmon fillet with a crusty crumb-and-herb topping looks festive, tastes fabulous, and is surprisingly quick and easy to prepare. 3 tablespoons butter or margarine 1â„3 cup plain dried bread crumbs 1â„4 cup loosely packed fresh parsley leaves, minced 3 tablespoons drained capers, minced 1 teaspoon dried tarragon 2 teaspoons freshly grated lemon peel 1â„4 teaspoon salt 1â„4 teaspoon coarsely ground black pepper 1 whole salmon fillet (2 to 21â„2 pounds) lemon wedges
- Preheat oven to 450°F. Line jelly-roll pan with foil; grease foil.
- In 1-quart saucepan, melt butter over low heat. Remove saucepan from heat; stir in bread crumbs, parsley, capers, tarragon, lemon peel, salt, and pepper.
- Place salmon, skin side down, in prepared pan. Pat crumb mixture on top. Roast until salmon turns opaque throughout and topping is lightly browned, about 30 minutes.
- With two large spatulas, carefully transfer salmon to platter (it’s okay if salmon skin sticks to foil). Serve with lemon wedges.
- Makes 6 main-dish servings.
- Prep: 10 minutes
- Roast: 30 minutes