From EatingWell: July/August 2009
This company-worthy salmon is steamed on a bed of escarole and basted in a rich and tangy lemon-butter sauce. Fresh tarragon is delicious or try other herbs, such as thyme or rosemary. Rainbow trout or arctic char are good substitutes for the salmon.
I can't say enough about this dish: it is divine.
I love the flavor of tarragon and it goes beautifully with the fish. I used spinach instead of escarole and I actually grilled my foil pack instead of baking it.
The greens are very flavorful and the fish is moist and delicious.
Highly recommend!
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