Thursday, 7 January 2010

Baked Salmon with Tarragon


4 salmon fillets
1 shallot, peeled and finely chopped
1 slice Parma ham, finely chopped
A little olive oil
1/2 tsp dried Tarragon
2 tbsp lemon juice
Creme Fraiche to serve


Fry shallots gently in a little oil until soft and golden. Add the ham and Tarragon and cook for a further 2 minutes. Stir in the lemon juice.

Oil a large piece of foil and place it in an oven-proof dish. Lay the salmon fillets on top of the foil and top with the shallot mixture.

Fold over the foil to make a parcel and bake in the oven for 15-20 minutes.

Serve with a teaspoon of Creme Fraiche on each fillet and fresh steamed vegetables.

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