Citrus and Tarragon Dressing over Salmon

Oh what a treat of a recipe this is. I use fresh tarragon grown in a pot, but you can use dried instead. If you don’t have fresh figs, then dried might do. Or berries - if you serve it over a salad instead of leeks. (I’ve never tried berries with steamed leeks, but it doesn’t sound appealing.)

Recipe:

• Salmon fillet

• Plain Greek yogurt or sour cream, 1 cup

• Zest and juice of 2 lemons

• Fresh tarragon and parsley (a couple of tbsp minced each, to taste). A tiny bit of rosemary too, if you like.

• Fresh figs, quartered

• Served over steamed rice or cauliflower rice, with steamed leeks

Cook salmon fillets uncovered at 400 F for 15-20 minutes

Zest lemons, cut and squeeze juice into yogurt. Mince parsley, tarragon, and a bit of rosemary.

After you top the cooked salmon with the yogurt dressing, place the salmon over cooked leeks (about 20 minutes boiling for the leeks). Then top with quartered fresh figs.