Tarragon seems to be very under-appreciated. Everyone reaches for the basil, parsley, oregano, and cilantro while the tarragon sits there concealing its tantalizing flavor. Even mint and dill get more publicity than poor tarragon.
For those of you who aren’t sure about it, tarragon has a lovely aroma and unique flavor that adds a touch of France to a variety of foods–especially eggs, potatoes, and fish! It’s also loaded with nutrients and provides some interesting health benefits (although I can’t vouch for all the proclaimed medicinal uses).
Granted, I don’t cook with it a ton, but there are certain places where tarragon flavor is a rockstar; in a sandwich with honey-dijon-marinated salmon, goat cheese, capers, fresh tomatoes, and avocado is definitely one! I’ve been making this sandwich for years and keep coming back for more.
The salmon can be made ahead of time so that lunch is ready in minutes! Also perfect for wrapping up and taking to school or work: Nothing beats unraveling your yummy, flavor-packed sandwich in the middle of the day and jumping for joy that you’re not stuck with vending machine chips or greasy carry-out. Just try not to make everyone else too envious!
- 1 tsp grainy Dijon mustard
- 1/4 tsp minced garlic
- 1/4 tsp honey
- 1/2 tsp lemon juice
- 1/2 tsp red wine vinegar
- 1/4 tsp dried tarragon
- pinch salt and pepper
- 2.5 oz raw wild king salmon, skinned
- 1 thin whole wheat bun
- 2 tsp chevre goat cheese
- 12 g ripe avocado
- 1 tsp capers
- 1/2 Tbsp sliced red onion
- 1-2 Tbsp thinly sliced grape tomatoes
- couple leaves baby spinach
- In a small baggy, combine Dijon, garlic, honey, lemon, vinegar, tarragon, salt and pepper.* Add salmon and gently massage to coat. Refrigerate at least 2 hours (or overnight).
- Turn on broiler. Remove salmon from baggy and place on lightly greased (or nonstick) foil. Pour out as much of the marinade as possible onto the salmon. Broil about 5 minutes, until the center is only slightly redder than the outside, or until desired doneness. Transfer to a container to cool a couple minutes, then refrigerate until ready to assemble sandwich.
- On one half of bun, spread goat cheese. Layer salmon, onion, capers, grape tomatoes, and spinach. On the other half, gently mash avocado. Then press your creation together and enjoy! (Or wrap up and save for later.)
- *This is only enough to coat one small piece of salmon. For a more generous amount to work with, double or triple the marinade ingredients.