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Peppered Tarragon Salmon
2 tablespoons olive oil
2 tablespoons dried tarragon leaves
freshly ground black pepper
4 Atlantic salmon steaks weighing approx 6 oz. each
To garnish; Lime or lemon wedges
Preheat Grill
Combine oil with tarragon and a generous and coarse grinding of black pepper.
Brush salmon on both sides with mixture and place on grill.
Allow to cook for 3-4 minutes on each side for fish to be golden on the outside and 'rosy' pink on the inside.
Remove from grill and serve immediately.
Cowgill Net Jeffrey Cowgill 2007 Contact