Tuesday, May 8, 2012

0 lemon rub

so this is an adapted recipe from martha stewart and is a favorite of mine! it works perfectly on chicken, fish, and particularly salmon {what i chose tonight}. ivan likes to remind me of the time i mixed up tsp. with Tbs. for the salt, yeah, don't let that happen, in fact we generally half the salt in this recipe {which is how i'll post it}.

1 Tbs. dried tarragon
grated lemon zest of one lemon
4 dried bay leaves, crushed
3 garlic cloves, minced
3/4 tsp. coarse salt
3/4 tsp. ground pepper
1 Tbs. olive oil

mix it all up and spread it over your meat of choice! with the salmon we baked it at 400° F for 30 min. delicious!

see the finished product!  Pin It

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