Baked Salmon with Tarragon and Fennel-Seed Butter Recipe

December 2, 2008 in Recipes by danky

Here is an elegant entrée that features the best of the season. It’s terrific with the cucumber relish and the sugar snap peas and with roasted new potatoes. Offer a chilled Pinot Grigio alongside.

Makes 6 servings.

INGREDIENTS

6tablespoons (3/4 stick) butter

2tablespoons chopped fresh tarragon

4teaspoons fennel seeds, crushed

1tablespoon grated lemon peel

1tablespoon fresh lemon juice

66- to 7-ounce salmon fillets6very thin lemon slices

6fresh tarragon sprigs

DIRECTIONS

Stir butter, chopped tarragon, fennel seeds, lemon peel and lemon juice in small saucepan over low heat until butter melts. Season with salt and pepper. Arrange salmon on baking sheet. Brush butter mixture over salmon. (Can be made 8 hours ahead. Cover; chill.)

Position rack in center of oven and preheat to 450°F. Bake salmon until just opaque in center, about 12 minutes. Transfer salmon to plates. Garnish with lemon slices and tarragon sprigs.