Salmon & Escarole Packets with Lemon-Tarragon Butter
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.
Equipment: Parchment paper or foil
Ingredient Note: Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).
1 vegetable, 3 lean meat, 1 fat