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Grilled Salmon With Creamy Tarragon Dressing!

June 6, 2013
• 8 (6 to 8 ounce) Salmon Fillets (about 1 1/2 inches thick)
• 1/3 cup soy sauce
• 1 teaspoon grated lemon rind
• 1/4 cup fresh lemon juice
• 1 clove garlic, minced
• 2 teaspoons Dijon mustard
• 1/2 cup vegetable oil
• 12 cups mixed salad greens
• Creamy Tarragon Dressing
• Garnish: fresh tarragon sprigs
Place fillets in a large shallow dish. Combine soy sauce and next 5 ingredients, stirring well; cover and marinate in refrigerator 3 hours, turning each hour.

Remove fillets from marinade, discarding marinade. Grill fillets, covering with grill lid, over medium-hot coals (350° to 400°) 6 minutes on each side or until fish flakes easily when tested with a fork. To serve, place 1 fillet on 1 1/2 cups salad greens, and top with ¼ cup Creamy Tarragon Dressing. Garnish, if desired: Yield: 8 servings.

Creamy Tarragon Dressing

The fresh herbs in this dressing also complement poached fish, filet mignon, and steamed vegetables.

Dressing Ingredients:
• 2 cups mayonnaise
• 1/3 buttermilk
• 3 tablespoons finely chopped fresh tarragon
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons chopped green onions
• 2 tablespoon tarragon vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1/4 teaspoon dried thyme
• 1 teaspoon sugar
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon hot sauce
Combine all ingredients, and stir well with a wire whisk. Cover and chill.

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