| Try this lemony tarragon butter on other kinds of fish and shellfish or on plain chicken cutlets. |
Prep: 15 minutes
Total: 30 minutes
March 15, 2011
today's recipe: Roasted Salmon Wrapped in Swiss Chard
Posted by Jessie DamuckComments (1)
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From: Kathleen Westlake | 3/18/11 at 10:38 am
This seems like a great way to hold in the moisture without adding extra fat!