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The Wisdom of Salmon

June 11, 1997|DONNA DEANE | Deane is director of The Times Test Kitchen

Salmon is a big-time favorite of many dads, and this method of preparation is easy and fast, so you'll spend less time in the kitchen and more time with Dad.

The salmon is first seasoned with salt and crushed peppercorns and then placed in a steamer that has been lined with sprigs of fresh tarragon. It takes only about 10 minutes for the salmon to cook, and the result is deliciously moist and tender.

The salmon is great served either chilled, with a toss of watercress and arugula, or hot right out of the steamer. Accompany it with this low-fat tarragon sauce. If you choose to serve it hot, steam a few fresh beans or squash with the fish.

This recipe makes two large or three small servings.


1/3 cup nonfat sour cream

1/3 cup low-fat mayonnaise

1/2 teaspoon Dijon mustard

1 teaspoon grated onion

2 teaspoons minced tarragon

1 teaspoon lemon juice

Crushed peppercorn melange

Sea salt

1 (1-pound) salmon steak

Tarragon leaves

1 lemon, sliced

1 bunch watercress

Combine sour cream, mayonnaise, mustard, onion, tarragon, lemon juice and 1/4 teaspoon crushed peppercorn melange. Stir in salt to taste. Cover and chill.

Season salmon steak to taste with salt and crushed peppercorn melange. Line rack of steamer pan with tarragon leaves. Place fish on rack and tuck lemon slices around fish. Steam, covered, about 10 minutes. Remove to platter and let cool. Cover and chill.

Serve fish on bed of watercress. Serve tarragon sauce on side.

2 servings. Each serving with 1 tablespoon sauce:

344 calories; 375 mg sodium; 100 mg cholesterol; 17 grams fat; 6 grams carbohydrates; 39 grams protein; 0.14 gram fiber.

* Platter from Doin' Dishes, Santa Monica.

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