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Prep Time: 3 Minutes Cook Time: 25 Minutes |
Ready In: 28 Minutes Servings: 2 |
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(NOTE: I don't know how many oz's or grams each packet contains as it does not state. the packtes say 1 packet = 1 lemon wedge. I'm not a fan of fish in general, unless it's deep fried with dipping sauce or lathered in mayo or some type of overpowering creamy sauce. But this was good. Thought I'd post here for future reference, and help others discover True Lemon, I love those packets. Great for teas which is how I originally started using the stuff. Ingredients:
1 salmon fillet (2 pounds) |
2 tablespoons butter (softened) |
1/4 cup white wine (or chicken broth) |
4 (1 g) packets true lemon crystals |
1/2 teaspoon pepper |
1/2 teaspoon dried tarragon (optional) |
Directions:
1. Pat salmon dry.
2. Place in a greased 13-in. x 9-in. baking dish.
3. Brush with butter.
4. Combine remaining ingredients; pour over salmon.
5. Bake, uncovered, at 425 degrees for 20-25 minutes or until fish flakes easily with a fork. NOTE: I'm not a fan of tarragon, so I didn't use as much as a small pinch. I would have preferred to not add it all next time, but that's simply because I don't care for the spice. I think next time I'll substitute it with basil or oregano. But that's entirely up to you. I severed this with some brown rice and mixed veggies. Yum!
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