- 1/3 cup chicken broth
- 1 teaspoon grated lemon zest
- 1/4 cup lemon juice
- 4 teaspoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried tarragon
- 1/4 teaspoon black pepper
- 1/2 purple onion, diced
- 1/4 cup chopped parsley
- 1/4 teaspoon salt
- 1 1/2 pounds salmon fillet, in one piece, skin on
Preheat the oven to 500°F. In a medium bowl, whisk together the broth, lemon zest, lemon juice, 3 teaspoons of the oil, the mustard, tarragon, and black pepper. Add the onion and parsley. Set aside.
Place unbleached parchment paper on a baking sheet. Lay the salmon, skin-side down, on the baking sheet. Rub the remaining 1 teaspoon oil onto the salmon and sprinkle with the salt.
Bake for 12 to 15 minutes or until the salmon is medium-rare to medium. With a large spatula, lift the salmon off the baking sheet, leaving the skin behind. (Bake the salmon skin for 10 more minutes to crispy. This makes a delicious addition to crush and sprinkle over salad or side dish. It’s like bacon!) Divide salmon into portions and serve with the sauce spooned on top.
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