Ingredients
4 salmon fillets
1 small onion, finely chopped
2 slices bacon, diced
3/8 cup butter
1/4 teaspoon dried tarragon
2 tablespoons lemon juice
heavy cream
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Long oval pan with rack — poach whole salmon, trout
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Long oval pan with rack — poach whole salmon, trout
You're reading one of recipes available free. Full library with Gastronome.
Pre-heat the oven to 400°F Fry the finely chopped onion in butter in a pan until soft and golden (but not burnt). Add the bacon and tarragon and cook for another two minutes; then stir in the lemon juice. Place a large piece of buttered kitchen foil in an ovenproof dish, place the salmon fillets on this and cover with the onion and bacon mixture. Fold over the foil and seal to make a parcel. Bake for 15-20 minutes. Serve with a teaspoonful of heavy cream or creme fraiche and fresh vegetables.