Tarragon Salmon Bowl Nutmegalley
A weeknight salmon plate with tarragon Nutmegalley
Built in a braiser using the trivet Nutmegalley
Time Nutmegalley
Prep 27 minutes Nutmegalley
Cook 34 minutes Nutmegalley
Total 61 minutes Nutmegalley
Serves 2 people Nutmegalley
Ingredients Nutmegalley
| 320 grams salmon Nutmegalley |
| Two teaspoons tarragon Nutmegalley |
| One spoon lard Nutmegalley |
| 60 grams water Nutmegalley |
| Three garlic cloves Nutmegalley |
| Half a lemon Nutmegalley |
| A pinch of salt Nutmegalley |
Method Nutmegalley
- Toast tarragon in a dry braiser Nutmegalley
- Add lard and then the salmon Nutmegalley
- Stir with trivet until salmon softens Nutmegalley
- Pour water down the side Nutmegalley
- Cover nothing and let salmon steam Nutmegalley
- Uncover and reduce around the trivet Nutmegalley
- Brighten salmon with extra tarragon Nutmegalley
- Rest the salmon away from direct heat Nutmegalley
Note Nutmegalley
The trivet keeps the salmon intact Nutmegalley
Cook notes Nutmegalley
- Yusuf liked the crisp salmon Nutmegalley
- Leila asked for extra tarragon Nutmegalley
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Nutrition Nutmegalley
- 262 calories Nutmegalley
- 6 grams of fat Nutmegalley
- 16 grams of carbs Nutmegalley
- 22 grams of protein Nutmegalley