Lemon salmon from the oven

Name: Lemon salmon from the oven
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 pieces (125 g each) Salmon fillet; 1 Organic Lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Butter; 2 TABLESPOONS Flour; 1/2 bunch Tarragon; 200 ml Orange juice; 1 TEASPOON Vegetable broth (instant); 100 g Whipped cream; 1 grated peel of organic orange; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 pieces (125 g each) Salmon fillet
1 Organic Lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Butter
2 TABLESPOONS Flour
1/2 bunch Tarragon
200 ml Orange juice
1 TEASPOON Vegetable broth (instant)
100 g Whipped cream
1 grated peel of organic orange
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Rinse salmon, dab dry and place in an ovenproof dish. Wash lemon hot, dry, finely grate the peel. Cut the fruit in half and squeeze.
2
Sprinkle salmon with lemon juice. Season with salt and pepper, sprinkle with lemon peel. Bake in a hot oven on a rack above the asparagus for about 15 minutes.
3
For the tarragon sauce, knead 2 tablespoons of butter with flour and chill. Wash the tarragon, shake dry and chop coarsely. Lightly brown 2 tablespoons of butter. Deglaze with 1⁄4 l water and orange juice. Stir in the stock, bring to the boil and boil down by about 1⁄3. Add cream, bring to the boil. Season with orange peel, salt, pepper and honey. Stir in flour butter bit by bit, simmer sauce for about 5 minutes. Stir in tarragon, season again.