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- 2 pieces of salmon, skinned - about 3" wide by 4" long by 1" thick (5cm X 10cm x 2.5 cm) 7oz (200gr) each
- 2 tsp dried or fresh dill weed
- 4 tsp whole grain mustard
- Tarragon Cream Sauce
- 1/3 cup (5oz, 150ml) chicken stock less 2 tbs
- 1/3 cup (5oz, 150ml) white wine
- 1 shallot
- 1 tbs butter
- 1 1/2 tsp dried tarragon substitute 1 tbs fresh
- 1 tbs cornstarch (maizena) dissolved in 2 tbs stock
- 1/3 cup (3oz, 90ml) Greek yogurt, crème fraiche or sour cream
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 440g | |
| Calories 974 | |
| Calories from Fat 588 | 60% |
| Total Fat 65.55g | 82% |
| Saturated Fat 19.43g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 248mg | 83% |
| Sodium 547mg | 23% |
| Potassium 1535mg | 44% |
| Total Carbs 9.49g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.18g | 0% |
| Protein 82.28g | 132% |
