01.26.20 Tarragon

Our tarragon is several feet high by the end of summer and it dies down to nothing over winter. But here are it’s early new beginnings, just enough to season the wild salmon we are sharing tonight.

Baked Wild Salmon:

  1. Rinse and dry salmon.

  2. Sprinkle with salt

  3. Rub in avocado oil

  4. Add minced garlic, fresh tarragon and rosemary (or other herb on hand)

  5. Cook for 13-15 minutes at 425 degrees depending on size of salmon.

Christine Foerster