Many years ago I made dinner for my boyfriend and his 7-year-old son (who are now my husband and our 28-year-old stepson). I was really trying to win Jeff over and I knew he loved lobster. So, I made a dish straight out of Gourmet Magazine featuring the classic combination of lobster and tarragon. It was not the hit I expected — Jeff thought the tarragon tasted like soap. Nice try! Recently, when I wanted to reintroduce tarragon to my line up of spices, I just sort of started adding stuff to greek yogurt to see what I could come up with. I ended up with this sauce that perfectly complements poached salmon.
Poached salmon fillets with creamy lemon tarragon sauce
Sautéed sugar snap peas
Strawberries dipped in melted chocolate
Kendall Jackson Avant 2010
Baileyanna Grand Firepeak Cuvee Pinot Noir 2009
For a delicious and elegant but easy Wednesday night dinner, follow the Diva to our website.