June 1, 2004

Grilled Alaskan Salmon with Lemon-Caper Marinade

Bunch fresh tarragon leaves (about 1/4 cup)
1 tablespoon capers
2-3 tablespoons olive oil
1-2 tablespoons fresh lemon juice
2-3 tablespoons dry white wine (e.g. sauvignon blanc, dry riesling or muscat)
salt, fresh ground black pepper and sugar to taste

1 Large Fillet Alaskan Salmon

Mix marinade on hand food processor. Marinade fish for a 1/2 hour. Grill on "skin" side. Or for a twist, indirect smoke using a mild wood such as peach or pecan.

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