Tuesday, August 4, 2009
4 piece(s) (6 ounces each) skinless salmon fillet
Salt and pepper
4 medium (8 ounces each) summer squash (zucchini and yellow), each cut diagonally into 1/2-inch-thick slices
1 tablespoon(s) chopped fresh tarragon leaves, plus additional sprigs for garnish
1. Preheat oven to 400°F. From lemon, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice.
2. Place salmon in 13" by 9" glass or ceramic baking dish. Sprinkle with lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Roast salmon 14 to 16 minutes or until just opaque throughout.
3. Meanwhile, in 4-quart saucepan, place steamer basket and 1 inch water. Heat water to boiling on high. Add squash; cover and reduce heat to medium. Steam vegetables 8 minutes or until tender. Transfer to medium bowl and toss with tarragon, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining 2 tablespoons lemon juice. Arrange squash and salmon on dinner plates; garnish salmon with tarragon sprigs.