Tarragon Salmon with Balsamic Sauce


Lettuce or cabbage leaves
¼ cup (60ml) finely chopped red onion
3 tablespoons (45ml) white balsamic vinegar or wine vinegar
3 tablespoon (45ml) dry white wine*
2 tablespoon (30ml) chopped fresh tarragon
1 tablespoon (15ml) extra virgin olive or canola oil
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon ground black pepper
4 x 175g skinless salmon or trout fillets


Serves 4

Line steamer basket with lettuce or cabbage leaves.
In small bowl, stir red onion, vinegar, wine, tarragon, oil, honey, salt and pepper; remove half and set aside. Brush remainder over salmon; arrange on lettuce or cabbage leaves.

Reduce heat, cover and steam until salmon is slightly opaque, about 10 minutes. Turn off heat, let stand until fish flakes easily when tested.

Transfer to plates, drizzle with reserved balsamic mixture.

*Can replace dry white wine with water, chicken broth, boullion or consommé, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar.

Add baby potatoes, asparagus or corn on the cob and Steamed Stuffed Tomatoes for a balanced tasty meal.