Salmon with Tarragon Butter

Salmon with Tarragon Butter
4 6 oz. salmon fillets
1 tsp paprika
Tarragon Butter:
¼ cup chopped fresh tarragon
¼ cup chopped Italian parsley
4 TBS unsalted butter, softened
1 clove garlic, minced
½ tsp kosher salt
Blend the butter, parsley, tarragon, garlic and salt together in small bowl. Place mixture out on a piece of plastic wrap and roll into a log. Refrigerate until firm. Can make ahead and store in the Sub Zero freezer.
Sprinkle the salmon filets with paprika. Place on the steam oven’s perforated pan on rack number two. Place the steam oven’s solid pan below it on rack number 1. Steam the salmon filets on the steam mode at 210 ° for 12-15 minutes depending on the size of the filets. Serve salmon immediately with a pat of tarragon butter on the top.
Lemon Asparagus
1 bundle of asparagus
Zest of 1 lemon
Juice of ½ lemon
1 TBS butter
In the place asparagus on the steam oven’s perforated pan. Steam in the oven on rack position number 3 at 210 for 7 minutes. Toss with the butter, lemon zest, and lemon juice. Salt and pepper to taste. Serve immediately.
Sponsor: Duerden's Appliance & Mattress
  • Shrimp Pasta with Lemon Butter Sauce

  • Three Cheese Tortellini

  • Crab Cake Sliders

  • Recipe: Butterbeer

  • Recipe: Sticky Toffee Pudding

  • Recipe: Chocolate Cake Pops

  • Recipe: Corn Crusted Utah Rainbow Trout

  • Asparagus and Spinach Soup

  • Greek Chicken Pasta

  • Asparagus and Tomato Salad

  • Recipes: Healthy, low sugar desserts

  • Steak and Shrimp

  • Recipes: Triple Chocolate Fudge Brownies and Sprinkle Marshmallow Popcorn