Tarragon And Caper Roasted Salmon
1 to 1 1/2 pounds salmon fillet
2 tablespoons H-E-B butter, melted
1/4 cup minced parsley leaves
2 tablespoons drained Alessi Capers, minced
1/4 cup plain, dry bread crumbs
1 teaspoon dried Morton & Bassett Tarragon Leaves
1/4 teaspoon each Morton & Bassett Salt and Ground Black Pepper
Heat oven to 450 degrees. Line a medium-sized baking sheet with foil for easy cleanup.
Microwave butter in a medium microwave-safe bowl to melt. Zest lemon to make 2 teaspoons.
Cut lemon into wedges and set aside. Chop parsley and capers very finely to mince. Combine
butter with lemon zest, parsley, capers, breadcrumbs, tarragon, salt and pepper.
Lay salmon on foil-lined sheet, skin-side down. Pat crumb mixture onto top side of salmon.
Roast in oven 15 to 20 minutes, depending on thickness (rule of thumb: 10 minutes per inch
of thickness). Remove when fish just begins to flake with a fork, color turns from transl
ucent to opaque or until a meat thermometer inserted horizontally into the thickest part r
eads 150 degrees. Cut into 4 portions and serve immediately with lemon wedges.
No Nutritional Information Available
H-E-B Cooking Connection